Recipe (english)

Asparagus with Duchess Potatoes

Asparagus with Duchess Potatoes

Asparagus with duchess potatoes is served with Serrano ham as a side dish. For the Duchess Potatoes, peel and dice a floury potato and cook the potatoes as salt. Preheat the oven to 200°. Drain the potatoes, add the butter, 1 egg yolk and cream and press the potatoes through the potato press. Never use a hand blender, as the potato mixture becomes too viscous. Pour the potatoes into a piping bag with a large star-shaped spout. Line a baking tray with baking paper and sprinkle with potatoes. Whisk an egg yolk with a little water and dab onto the potatoes. Bake the Duchess potatoes on the middle shelf for about 30 minutes. Peel the asparagus and place in a wide pot. Pour a dry white wine and poultry stock over it. Add a pinch of sugar and salt and cover with a lid. Bring the asparagus to the boil and cook at medium temperature for about 10 minutes. Place the asparagus in a baking dish. Stir the cream into the stock and season with salt and white pepper. Pour the sauce over the asparagus. Grate the fresh Parmesan finely with a cheese mill and sprinkle over the asparagus. Approximately 10 minutes before the end of the baking time, remove the potatoes from the baking tray using a spatula and slide them onto one side of the tray. Place the casserole dish on the other side of the baking tray and bake the asparagus for about 10 minutes until the Parmesan cheese begins to brown. Arrange asparagus with duchess potatoes and Serrano ham on preheated plates and decorate with basil.

Servings: 2, Difficulty: 
Preparation time: 30 minutes, Total duration: 1 hour

All data per serving:
686 kcal
47 g
41 g
35 g

(C)opyright by Marions Kochbuch