Riesling balls on pan asparagus

Prepare a mince:

• 400 g minced meat
• 2 slices of old, soaked brown bread
• 1 tbsp horseradish
• 1 tbsp mustard
• 1 egg
• 1 finely grated carrot
• 1 diced shallot

Mix ingredients, season with salt / pepper.

Turn off small golfball sized meatballs and simmer in a slightly simmering sauce

• 0.5 l Riesling
• Peppercorns, bay leaf
• 1 pinch of sugar
• 1 tsp salt

Stir the stock with the lid closed for 8 minutes.

At the end, boil this broth well in half and put on a light roux of one tablespoon each of butter and flour. Bring to a boil and allow to cool slightly.

• 1 tbsp crème fraîche and fresh herbs

complete the sauce.

Arrange the balls on raw roasted asparagus. Peel the asparagus and cut diagonally into thin slices like a baguette. Sauté in a little hot buttered fat. Season with salt and powdered sugar.

Recipe by Bastian Foerg