Asparagus with Potatoes and Egg Sauce
Asparagus with potatoes and egg sauce is a recipe featuring fresh ingredients from the sprout vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 kg white asparagus
- 8 medium potatoes
- 1 fresh spinach leaf
- 250 g quark
- 50 g sour cream
- 5 hard‑boiled eggs
- 1 tbsp chives
- salt (fresh pepper)
- 1 tsp Medium Hot Mustard
- 1 tbsp coarse sea salt
- oil
Instructions
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1.
Wash the potatoes thoroughly and boil them in salted water.
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2.
Preheat the oven to 220°C.
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3.
Brush eight pieces of aluminum foil with oil, sprinkle with sea salt, wrap the potatoes in them, and bake for 20 minutes in the oven.
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4.
Rinse the asparagus under running cold water, especially cleaning the heads, then pat dry. Peel the stalks from top to bottom starting at the head and cut off the tough ends. Before cooking, tie all stalks together with kitchen twine, ensuring the heads are not wrapped. Bring a large pot of salted water to a boil, add a cube of sugar and the asparagus, and cook for about 15 minutes.
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5.
Whisk quark, sour cream, chives, and mustard together. Season with salt and pepper. Chop the hard‑boiled eggs finely and fold them gently into the quark mixture. Briefly rinse the spinach leaves. Arrange the egg cream on the spinach leaves and serve with asparagus and potatoes.
