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:
Mix ingredients, season with salt / pepper.
Turn off small golfball sized meatballs and simmer in a slightly simmering sauce
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.
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