I’m just saying. Green asparagus and new potatoes. In one sentence and in one dish. Simple and without much extras going on. Just delicious and perfect in season.
This dish works great as a starter but can also be served as a main course with some extra accessories to go along.
The sauce is so ridiculously easy to make but turns into magic. A bit salty and with a lot of flavor. I can imagine it will fit a lot more dishes …
Let’s get to work!
Asparagus and new potatoes with a sauce of shallots
For 2 persons as a starter
500 ml water
1 teaspoon of vegetable stock in powder
1 bay leaf
200 grams of very small new potatoes, cleaned
A few sprigs of dill (bundled with a string)
Sauce of shallots
3 large shallot onions (about 150 grams)
1-2 tablespoons of neutral oil to fry in
2 tablespoons of dill, finely chopped
Salt and pepper
Any few drips of tabasco
Lemon juice from half a lemon
About 3 green asparagus per person
2 slices of lemon
How do I do it?
1. Peal and slice the shallots. Pour oil into a frying pan and bake the onion on low heat for about 30 minutes. Stir occasionally to avoid burning. The onion should be completely soft and shiny when ready.
2. Meanwhile; Pour water into a small saucepan and add dill, stock powder and one bay leaf. Let it come to a boil.
3. Add the new potatoes to the pan. Make sure they are covered with water (add more water if necessary). Cover with a lid and boil for about 12 minutes or until the potatoes have become soft.
4. Pour the potatoes into a colander. Save the broth!
Pour the broth back into the pan and reduce the amount to half by gently boiling without a lid.
5. Pour the baked onions into a mixing bowl.
Add the reduced broth to the onions and blend until you have an even sauce.
Season with about 2 tablespoons finely cut dill, lemon juice, some pepper and possibly a few drips of tabasco.
6. Prepare the green asparagus by rinsing and cutting away the last wooden piece at the end. Pour water and some salt into another pot and let it come to a boil.
7. Blanch the asparagus briefly for about 3-4 minutes and then pour them into a large colander. Rinse them immediately in cold water to maintain the green color and crispness.
Serve the dish warm or lukewarm.
I poured the sauce into a ring (available in well-stocked kitchen shops) and then put the potatoes on top before removing the ring. Then I put the freshly cooked asparagus and decorated with some extra dill and a lemon slice.
This recipe is free from gluten (if using gluten-free broth), lactose and refined sugar.