Ordering of Brochures
Spargel mit Petersilienerdäpfel
With asparagus the challenge is to preserve its delicious taste.
Top-quality asparagus is grown in the Danube basin. In season you’ll find it on the menus of most restaurants. It comes as a starter, or it can be used for deserts or you can also order it as the main course. Usually it is served with breadcrumbs or Hollandaise sauce.
Spargel mit Petersilienerdäpfel und Hollandaise
(asparagus with parsley seasoned potatoes and Sauce Hollandaise)
Asparagus-morel combination
1 kg fresh, white asparagus
50 g butter
1 stale roll
salt
50 g sugar
1 kg potatoes
fresh parsley
3 egg yolks
1/16 l beef broth
1/16 l white wine
100 g butter
1. Peel asparagus. Bring water to a boil with butter,
roll, salt and sugar. Let the asparagus simmer for
10 min.
2. Steam the potatoes, add chopped parsley and
add butter.
3. Cream yolks, beef broth and white wine in a double boiler until fluffy. Slowly add melted butter.
4. Serve the asparagus with the potatoes and the Hollandaise sauce.
