Glazed Asparagus with Potato Waffles

Ingredients

• 750 g waxy potatoes
• 50 g onions (1 onion)
• 2 Eggs
• 60 g wheat flour type 1050
• Salt
• Pepper
• 1 kg green asparagus
• 0.5 bunch Parsley
• 1 bunch chives
• 1 tbsp oil
• 40 g yogurt butter
• 2 tsp coconut palm sugar
• 250 ml classic vegetable broth
• 100 g raw ham

Instructions

1. 1.

   Peel the potatoes and onion for the waffles. Dice the onion very finely.

2. 2.

   Grate the potatoes, place them in a clean kitchen towel and squeeze out excess moisture.

3. 3.

   Thoroughly mix the potatoes, onions, eggs, and flour. Season heavily with salt and pepper. Cover the batter and let it rest slightly.

4. 4.

   Meanwhile, wash the asparagus, peel the lower third, and cut off the woody ends.

5. 5.

   Wash and dry the parsley and chives. Pick off parsley leaves; set aside a few and finely chop the rest. Cut the chives into fine ribbons.

6. 6.

   Set the waffle iron to medium heat and preheat. Brush both cooking surfaces thinly with oil. Stir herbs into the waffle batter.

7. 7.

   In the hot waffle iron, bake four potato waffles. Spoon about a quarter of the batter into each slot, close the iron, and cook for 6–7 minutes until crisp.

8. 8.

   Carefully remove the finished waffles and keep them warm on the oven rack in a preheated oven at 70 °C (fan 50 °C, gas: lowest setting).

9. 9.

   Heat 20 g butter in a large pan. Add half of the asparagus to each pan and sprinkle with 1 tsp coconut palm sugar.

10. 10.

    Sauté the asparagus by shaking it repeatedly until it glows around the edges (glazing). Season with a little salt. Pour broth over the asparagus and cook for 3–5 minutes until al dente.

11. 11.

    Cut the ham into short, finger‑thick strips. Season the asparagus with salt and pepper, plate it, and sprinkle with ham and remaining parsley leaves. Serve alongside the potato waffles.