Pole Asparagus Gangerl

half an hour, elaborate For the asparagus stock:

Peel asparagus from the head, cut woody ends into small pieces. With the exception of the bread roll, boil all the ingredients for the asparagus stock.

Add asparagus spears and the bread roll, make 10 to 15 min each according to size and thickness.

For the puree:

Make potatoes in their skins, remove the peel and squeeze into the boiling milk with butter. Season with salt, white pepper and freshly grated muscatel.

Cut the asparagus tips into small pieces about 6-7 cm long and cut them into large pieces on the spot. Sauté the remaining asparagus sections in butter, then extinguish with Riesling. Thicken with whipped cream, finish with chives.

Arrange the mashed potatoes in deep soup plates, place warmed asparagus tips on top and cover with the asparagus cream including chives. Sprinkle with a tiny bit of grated parmesan, bring to table with a tiny bit of ham.

Drink:

White wine

Our tip: Always use fresh chives if possible!

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