Illes Sliced, Marinated Hot Asparagus on Hash Browns
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 100 ml white wine
- 100 ml vegetable broth, made from granulated broth
- 0.5 teaspoon ½ salt and pepper, freshly ground
- 500 g asparaus, white
- 1 tablespoon oil, e.g. sesame oil or nut oil
- 1 pinch (s) sugar
- 500 g potato (s), (5 larer potatoes)
- 70 g rocket
- 1 egg (s)
- 60 g sour cream
- some aroma, (orange fruit peel)
- Salt and pepper, freshly ground
- Herbs, fresh, very finely chopped
- 1 tablespoon oil, e.g. sunflower oil, to spread the pan
- 1 teaspoon crème fraîche legére with herbs, per hash brown
Print Recipe
Pin Recipe Instructions
- Marinated asparagus:
- Peel the asparagus. Cut off the lower ends (completely cut away the woody areas), rinse the asparagus with cold water and cut thick stalks in half lengthways.
- Season the wine and broth with salt, pepper and sugar. Put the asparagus in a pan, pour the wine and stock over it, bring to the boil and cook with the lid on for about 5 minutes. Set aside and let sit in the liquid with the lid for about 15 minutes.
- Pour the oil over the hot asparagus.
- Potato pancakes:
- Finely grate the potatoes and drain well on a sieve, possibly squeeze out the grating.
- Wash the rocket, pat dry and roughly chop half.
- Mix the potato mixture, chopped rocket, egg, sour cream, herbs and orange zest in a mixing bowl with a wooden spoon and season with salt and pepper.
- Heat some oil in a non-stick pan. Add 1-2 tablespoons of the potato mixture to each buffer, shape into an oblong shape, press down a little and fry on both sides over low heat, turning once, until brown and crispy.
- Brush warm potato pancakes with crème légère, top with asparagus stalks and garnish with the rest of the rocket.
- A wonderful taste experience even when slimmed down!
- WW per person 6.5 - 7 p.
- Potatoes with 3 p. Per person!
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