Frikadellen mit gegrilltem Spargel

Ingredients

• 1 kg white asparagus
• Salt
• 250 g green asparagus
• 1 starchy potato (100 g)
• 1 Shallot
• 3 tbsp olive oil
• 125 ml vegetable broth (approx.)
• Pepper
• nutmeg
• 1 whole grain roll (from yesterday)
• 1 onion
• 1 tbsp butter (15 g)
• 5 g parsley (1 handful)
• 2 sprigs marjoram
• 0.5 bunch chives (10 g)
• 600 g ground beef
• 1 egg
• 1 tsp sharp mustard
• 25 g whole grain breadcrumbs (2–3 tbsp)
• 4 tbsp rapeseed oil
• 100 g whipping cream
• chili flakes
• red peppercorns

Instructions

1. 1.

   Wash, peel, and trim the woody ends of the white asparagus. Boil in salted water for 8 minutes until still firm. Drain, let cool.

2. 2.

   Meanwhile, wash the green asparagus, trim woody ends, peel lower third of stalks, cut into pieces. Peel, wash, and dice the potato. Peel and finely chop the shallot.

3. 3.

   Heat 1 tbsp olive oil in a pot. Sauté the shallot for 3 minutes over medium heat. Add green asparagus pieces and potato cubes; sauté for 2 minutes, then deglaze with broth. Season with salt, pepper, and freshly grated nutmeg. Simmer for 10 minutes over low heat.

4. 4.

   In the meantime, soak the roll in lukewarm water for the meatballs. Peel and finely dice the onion. Melt butter in a pan. Sauté the onion for 3 minutes over medium heat. Wash herbs, pat dry, set aside some, chop the rest.

5. 5.

   Mix ground beef with squeezed roll, egg, mustard, salt, pepper, chopped herbs, and breadcrumbs until well combined into a moldable mixture. Shape 8 meatballs with damp hands. Heat rapeseed oil in a large pan. Fry the meatballs for about 5 minutes on each side over medium heat until golden brown.

6. 6.

   Puree green asparagus and potato finely; strain sauce through a fine sieve into a pot and stir in cream.

7. 7.

   Cut white asparagus into 7–8 cm long pieces and toss with remaining olive oil. Grill asparagus in a hot grill pan for 5–6 minutes on all sides. Season with salt, chili flakes, and crushed red peppercorns.

8. 8.

   For plating, spoon 3–4 tbsp of asparagus sauce onto each plate. Arrange grilled asparagus and meatballs on top, sprinkle with reserved herbs and peppercorns.