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🍽️ Asparagus with Elderflower and Herb Cream Cheese

543 kcal · 30 min · 4 servings

Asparagus with Elderflower and Herb Cream Cheese Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the asparagus and cut off the woody lower ends.
  2. 2. Grease a baking dish with one tablespoon of butter.
  3. 3. Place the asparagus spears into the prepared dish.
  4. 4. Drizzle the asparagus with the syrup.
  5. 5. Lightly salt the asparagus.
  6. 6. Remove the elderflower heads from their stems.
  7. 7. Distribute the elderflowers evenly over the asparagus.
  8. 8. Cover the baking dish.
  9. 9. Preheat the oven to 100 degrees (Fan: 80 degrees; Gas: Level 1).
  10. 10. Cook the asparagus in the preheated oven for 60 to 80 minutes.
  11. 11. Peel the potatoes and wash them thoroughly.
  12. 12. Bring water to a boil and add salt.
  13. 13. Boil the potatoes in the boiling salted water for 25 to 30 minutes.
  14. 14. Wash the mint and shake it dry.
  15. 15. Finely chop the mint leaves.
  16. 16. Mix the cream cheese with the yogurt.
  17. 17. Fold the chopped mint into the cream cheese-yogurt mixture.
  18. 18. Season the mixture with salt, pepper, and a splash of lemon juice.
  19. 19. Wash the parsley and shake it dry.
  20. 20. Chop the parsley.
  21. 21. Heat the remaining butter in a pan.
  22. 22. Drain the cooked potatoes.
  23. 23. Let the potatoes steam dry briefly in the colander.
  24. 24. Add the potatoes to the hot pan with the butter.
  25. 25. Toss the potatoes with the butter and the chopped parsley.
  26. 26. Wash the chives and shake them dry.
  27. 27. Cut the chives into fine rings.
  28. 28. Remove the asparagus with the elderflowers from the oven.
  29. 29. Plate the asparagus on four plates.
  30. 30. Serve the asparagus together with the parsley potatoes and the mint cream cheese mixture.
  31. 31. Sprinkle the dish with the chive rings.

Nutrition per serving