Asparagus with Potatoes
Asparagus with potatoes is a recipe featuring fresh ingredients from the sprout vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g white asparagus
- Salt
- 1 tbsp butter
- 1 tbsp Lemon Juice
- 20 g butter
- 10 g flour
- 250 ml milk
- 0.5 tsp grated lemon zest
- Salt
- pepper (ground)
- nutmeg
- 2 tbsp finely chopped chervil leaves
- 400 g Potatoes
- chervil leaves (for garnish)
Instructions
-
1.
Wash, peel, trim the asparagus ends and cook in boiling salted water with lemon juice and butter for about 18-20 minutes.
-
2.
Brush potatoes thoroughly under running water. Boil potatoes in salted water for about 25 minutes until cooked.
-
3.
For the chervil sauce melt butter in a saucepan, stir in flour and sauté lightly; gradually whisk in milk using a whisk, bring to a boil, then simmer gently for about 10 minutes, stirring occasionally. Season with salt, pepper, nutmeg, and lemon zest, and fold in about half a cup of asparagus cooking liquid.
-
4.
Just before serving, stir in the chervil.
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5.
Remove asparagus, let it drain slightly. Drain potatoes and let them dry. Arrange asparagus and potatoes on a plate, pour the chervil sauce over the asparagus, and garnish with fresh chervil leaves. Serve.
