White Asparagus with Lemon Anchovy Sauce and Parmesan Potatoes
White asparagus with lemon anchovy sauce and parmesan potatoes is a recipe featuring fresh ingredients from the cooking category. Try this and other recipes from Spoonsparrow!
Ingredients
- 750 g potatoes
- salt, freshly ground pepper
- 50 g Parmesan
- 100 ml heavy cream
- 2 kg white asparagus spears
- 1 pinch sugar
- 2 anchovy fillets
- 1 Shallot
- 1 lemon
- 1 bundle arugula
- 100 g cold butter
- 100 ml vegetable stock
Instructions
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1.
Wash the potatoes and cook them with skins in salted water for about 20 minutes. Peel the potatoes and slice them. Grate the parmesan. Layer the potatoes in a baking dish, pour the cream over them, and sprinkle with parmesan. Bake in a preheated oven at 200°C (gas: level 3-4, convection: 180°C) on the middle rack for about 15–20 minutes until golden.
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2.
Peel the asparagus spears and trim the ends. Cook them in salted water with a pinch of sugar for about 12–15 minutes.
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3.
Finely chop the anchovies, peel and dice the shallot. Rinse the lemon, zest it, and squeeze out the juice. Wash and clean the arugula; finely chop half of it. Heat 1 tablespoon of butter, sauté the shallot cubes and lemon zest. Add the anchovies, lemon juice, and vegetable stock, then simmer for 2–3 minutes. Fold in cold butter pieces with a whisk to thicken without boiling further. Season with salt and pepper, then fold in the chopped arugula.
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4.
Drain the asparagus, arrange it on a plate with the sauce poured over, and sprinkle with the remaining arugula leaves. Serve the parmesan potatoes alongside as an extra side.
