Summary

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

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Instructions

1. Marinated asparagus:
2. 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.
3. 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.
4. Pour the oil over the hot asparagus.
5. Potato pancakes:
6. Finely grate the potatoes and drain well on a sieve, possibly squeeze out the grating.
7. Wash the rocket, pat dry and roughly chop half.
8. 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.
9. 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.
10. Brush warm potato pancakes with crème légère, top with asparagus stalks and garnish with the rest of the rocket.
11. A wonderful taste experience even when slimmed down!
12. WW per person 6.5 - 7 p.
13. Potatoes with 3 p. Per person!