White Asparagus on Spinach with Potato Wedges

Ingredients

• 600 g small potatoes
• 2 tbsp olive oil
• Salt
• Pepper
• 800 g white asparagus
• 2 shallots
• 500 g spinach
• 45 g butter (3 tbsp)
• nutmeg
• 100 ml White wine
• 200 g heavy cream
• 2 tbsp sour cream (40 g)
• 1 tsp Dijon mustard
• 0.5 bunch Parsley (10 g)

Instructions

1. 1.

   Wash potatoes thoroughly and cut into wedges. Toss with olive oil, salt, and pepper; spread on a baking sheet and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for about 30 minutes.

2. 2.

   Meanwhile wash asparagus, peel, trim the woody ends, and cook in boiling salted water for 10–12 minutes.

3. 3.

   In the meantime finely dice shallots. Rinse spinach, dry with paper towels. Heat 1 tbsp butter in a pan. Sauté half of the shallots for 3 minutes over medium heat. Add spinach for 2 minutes and let it wilt. Season with salt, pepper, and a pinch of freshly grated nutmeg.

4. 4.

   In a small saucepan melt 1 tbsp butter. Sauté remaining shallot cubes for 3 minutes over medium heat. Deglaze with white wine and reduce for 3–4 minutes. Add cream, sour cream, and mustard; simmer for another 3–4 minutes. Wash parsley, dry, and chop two‑thirds. Season sauce with salt and pepper, stir in remaining butter and chopped parsley.

5. 5.

   Arrange spinach on plates and spoon some sauce over it, reserving the rest. Lift asparagus from water, drain, and place atop the spinach. Arrange potato wedges beside it and garnish everything with the remaining parsley.