Baked Asparagus with Fried Potatoes

Ingredients

• 1.2 kg white asparagus
• 500 g small potatoes (10 small potatoes)
• Salt
• 1 box of watercress
• 80 g Bergkäse cheese (4 slices)
• 3 tbsp olive oil
• 10 g butter (2 tsp)
• 60 g breadcrumbs (6 tbsp)
• Pepper

Instructions

1. 1.

   Peel the asparagus and trim the woody ends. Wash the potatoes.

2. 2.

   Cook the potatoes and asparagus separately in salted water for about 20 minutes.

3. 3.

   Meanwhile, cut the watercress from the bed.

4. 4.

   Drain the asparagus and let it dry well. Place in four portions on a baking sheet lined with parchment paper and top each with one slice of cheese. Broil under a preheated oven grill at 250 °C for about 2–3 minutes until baked.

5. 5.

   Drain the potatoes, briefly steam them, then cut into wedges. Heat oil in a pan. Fry the potatoes over medium heat for about 5 minutes until golden yellow.

6. 6.

   In another pan, melt butter and toast the breadcrumbs over medium heat until golden brown. Sprinkle over the cheese.

7. 7.

   Season the potatoes with salt and pepper. Arrange the asparagus on four plates, place the potatoes beside them, and garnish with watercress.