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🍽️ Tender white asparagus with herb dip and golden potatoes

562 kcal · 30 min · 4 servings

Ingredients

• small potatoes, mostly waxy 1 kg
• salt pinch
• sugar pinch
• butter 8 tbsp
• white asparagus 2.4 kg
• parsley, fresh 20 g
• basil, fresh 20 g
• chives, fresh 20 g
• sour cream 300 g
• mayonnaise 3 tbsp
• pepper, black ground pinch

Instructions

1. 1. Thoroughly wash the small potatoes under running water.
2. 2. Place the potatoes in a pot and cover them with lightly salted water.
3. 3. Bring the water to a boil.
4. 4. Reduce the heat to medium.
5. 5. Cook the potatoes covered for about 15 minutes.
6. 6. Fill a large pot with about 3 liters of water.
7. 7. Season the water generously with salt and sugar.
8. 8. Add one tablespoon of butter to the water.
9. 9. Bring the water to a boil.
10. 10. Thoroughly wash the white asparagus.
11. 11. Trim the woody lower ends of the asparagus spears slightly.
12. 12. Peel the asparagus spears.
13. 13. Add the trimmed ends and peels to the cooking water.
14. 14. Place the peeled asparagus into the seasoned water.
15. 15. Bring the water back to a boil.
16. 16. Reduce the heat to low.
17. 17. Let the asparagus simmer for about 12 to 15 minutes.
18. 18. Wash the parsley and basil.
19. 19. Dry the herbs thoroughly.
20. 20. Remove the thick stems from the herbs.
21. 21. Wash the chives.
22. 22. Dry the chives.
23. 23. Roughly chop the chives.
24. 24. Place the prepared herbs into a tall container.
25. 25. Puree the herbs with sour cream until smooth.
26. 26. Add mayonnaise to the herb mixture.
27. 27. Season the sauce with salt and pepper.
28. 28. Taste the sauce and adjust seasoning if needed.
29. 29. Place the cooked potatoes into a colander.
30. 30. Let the potatoes drain briefly.
31. 31. Wipe the cooking pot clean.
32. 32. Melt three tablespoons of butter in the pot over medium heat.
33. 33. Add the potatoes to the melted butter.
34. 34. Lightly salt the potatoes.
35. 35. Fry the potatoes over low heat for about 5 minutes until golden brown.
36. 36. Stir the potatoes occasionally while frying.
37. 37. Ensure the butter browns slightly but does not burn.
38. 38. Remove the asparagus from the water using a slotted spoon.
39. 39. Let the asparagus drain.
40. 40. Lightly salt the asparagus.
41. 41. Plate the asparagus.
42. 42. Serve the asparagus together with the potatoes.
43. 43. Add the brown butter and the green herb sauce.
44. 44. Enjoy your meal!

Nutrition per serving

• kcal: 562
• Protein: 11 g · Fett/Fat: 34 g · Carbs: 49 g