SPARGEL  und  ERBSEN 

Asparagus and Peas

16 white asparagus spears
500 g peas
2 tbsp. butter
lemon juice, salt, pepper, sugar
Potatoe Foam
3 big potatoes
125 ml cream
1 tbsp. sour cream
1 tbsp. butter
nutmeg, salt, pepper

 

 

Peel, remove hard stalks and rinse the asparagus, then cook them in salted water with some lemon juice until they habe a slight bit. Chop the asparagus into 3 cm pieces. Cook peas in salted water until they have a slit bit. For the potatoe foam peel potatoes, cut into small cubes and cook into salted water until tender. Pour off water, add cream, sour cream, butter and mash all. Season to taste with nutmeg, salt and pepper.
Heat butter in a pan, spice with a dash of sugar, salt and pepper. Add asparagus and peas. Mix carefully, serve on warm plates and cover with potatoe foam.

 

      
     
 

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