Green Asparagus with Potatoes in Crème Sauce

For the green asparagus with potatoes in horseradish sauce, wash the asparagus and peel the lower stalks of the green asparagus, then cut into small pieces. Finely grate the horseradish (if you don’t want to do this, you can also use the ready-made horseradish from the jar).

Heat the oil in a pan and fry the asparagus briefly, then add salt, pepper and horseradish, pour in the cream and simmer gently until the asparagus is just firm to the bite.

Now add the peeled and finely chopped cooked potatoes, mix well and leave to infuse for about 5-10 minutes.

Then arrange on plates and decorate with chives if desired.

Preparation Tip:

Green asparagus with potatoes in crust sauce is best served with fish. Especially salmon harmonizes with the pan-fried vegetables. Refine the vegetables with fresh herbs.

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