For asparagus time

Riesling balls on pan asparagus

A recipe of the extra class and yet so easy. Here meatballs are refined with Riesling and asparagus strips are seared shortly and vigorously.

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

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