Easter Menu / Spring Menu
Easy Easter or Spring Menu idea with asparagus and a strawberry dessert.
Portionen: 4
Utensilien
- Peeler
- Pot
- Knife
- Chopping Board
- Food processor or whisk
- Bowl
- Whisk
- Piping bag
Zutaten
For the asparagus:
- 500 g baby potatoes
- salt
- 1 kg white asparagus
- 4 eggs
- olive oil or other neutral oil
- 1 tbsp lemon juice
- 1 tsp mustard
- chives
- fleur de sel
- 1 tbsp butter
- 1 handful parmesan cheese
- 200 g ham
For the dessert:
- 100 ml cream
- 300 g mascarpone
- 100 g quark or yogurt
- 3 tbsp sugar
- 1 organic lemon juice + zest
- 1 tsp vanilla extract
- 500 g strawberries
- mint for decorating
Zubereitung
For the asparagus:
- Boil the potatoes in salted water for approx. 15 minutes. Boil the eggs for 6 minutes and let them cool.
- Carefully peel the asparagus and cut 1 cm off the ends, then cook it in salted water for approx. 10 minutes.
- For the "Bozner Sauce", whisk the egg yolks with oil until you get a creamy mixture with lemon juice, mustard and salt. Add some chopped chives and finely chopped egg whites.
- Serve the potatoes with some olive oil and fleur de sel. Serve the asparagus with melted butter, parmesan and some more chopped chives. Serve with ham, potatoes and sauce.
For the dessert:
- Whisk mascarpone and cream or yogurt with sugar, lemon juice, zest and vanilla. Beat the cream until stiff and fold it into the cream. Cut the strawberries in half and put them into small bowls. Add the cream and top with mint leaves.