Meatballs with Asparagus

Ingredients

• 1 loaf of bread (from yesterday)
• 1 onion
• 75 g butter
• 1 untreated lemon
• 600 g veal mince
• 1 egg
• Salt
• Pepper (freshly ground)
• 0.5 tsp dried marjoram
• breadcrumbs (as needed)
• 1 bay leaf
• 1 tsp allspice berries
• 500 g Green Asparagus
• 2 egg yolks
• chopped chives (for garnish)

Instructions

1. 1.

   Soak the bread in water. Peel and finely dice the onion, then sauté in 1 tbsp butter until translucent. Grate the lemon zest and combine half of it with the minced veal, egg, diced onion, squeezed bread, salt, pepper, and marjoram; mix well. Add breadcrumbs if needed. Shape small meatballs with damp hands. Bring a large pot of salted water to boil with the bay leaf and allspice. Add the meatballs, reduce heat, and simmer for about 15 minutes.

2. 2.

   Peel the lower third of the asparagus and cut the spears into 3–4 cm pieces. After about 5 minutes, add them to the broth with the meatballs.

3. 3.

   Squeeze the lemon juice and whisk over a hot water bath with 3–4 tbsp stock, lemon zest, and egg yolks until creamy. Remove from heat and fold in cold butter pieces. Season with salt.

4. 4.

   Lift the meatballs and asparagus from the broth, drain well, and arrange on plates. Drizzle the lemon sauce over them and garnish with chives before serving.