Asparagus stew with green asparagus, potatoes, peas and Mettklößchen
Did I ever mention how much I love rhubarb? I've prepared something ...
Joke! Do not click away directly! I've got a recipe without rhubarb again. At least for today. I just take asparagus, ok? It is urgently time again for a quick Feierabendrezept. In the evenings, I hardly get to boil again.
I also like asparagus in just about any form of preparation: whether raw or cooked as a salad, with pasta, in risotto, in a quiche or on a pizza: asparagus somehow always fits. Although my preference is clearly green asparagus: I find the taste much finer and more versatile than white asparagus. You do not have to peel it completely and it also tastes wonderful when you just puff it in a little olive oil or butter in the pan and serve with a little lemon and coarse sea salt ...
Also in May there were a few cooler, rainy days, where it may be a bit heartier. And after I've seen an older recipe for asparagus stew in the lovely Anna of Berlin Mittemom, I had to do something like that necessarily! There are already the first delicious new potatoes and also with the peas it starts slowly - but you can also take wonderfully good frozen peas, if it has to go fast in the evening or you do not get fresh peas.
I use either a home-cooked, a seasoned or a home-made vegetable broth paste for my vegetable broth, which I pour with water. Alternatively, you can also take a high-quality vegetable broth powder without glutamate and yeast extract. The amount of broth depends on the desired result and whether it should be a stronger stew or rather a soup. I like it better as a stew with less liquid.
This time it may also be some meat, so come in my stew a few delicious Mettklößchen fresh Mett, you get fresh here with every good butcher. Thuringian Mett also works and who likes takes simply simply fresh minced meat. Of course you can also omit the meat completely and enjoy the stew vegetarian.
In my opinion, the combination tolerates proper seasoning, so I like to give ground chilli or smoked paprika (Pimentón de la Vera)> The asparagus stew stays well in the fridge over night and tastes warmed up the next day almost even better. This is the perfect lunch for the office!
Asparagus stew with green asparagus, potatoes, peas and Mettklaschen
for 3-4 servings
500 g of solid potatoes with 1 tablespoon of butter and 1 tbsp Flour
1-1,5 l vegetable broth
300 g fresh, spicy mett
1 tsp mustard
2 tbsp breadcrumbs
1 bunch green asparagus
1 large handful freshly-cut peas, alternatively TK-peas
100 ml of cream
freshly ground nutmeg, sea salt, freshly ground black pepper
ground chili pepper or smoked paprika
freshly chopped parsley for serving
Peel the potatoes and put in cut about 3-4 cm pieces.
Melt the butter in a large saucepan at medium temperature. Add the flour and lightly sweat.Pour in the whole vegetable stock, stir well and simmer gently.
Add the potato pieces and simmer for about 15 minutes in the broth, stirring constantly, so that the roux does not burn on the base of the pot.
In the meantime For the dumplings, knead the mixture with egg, mustard and bread crumbs and, if necessary, season with salt and pepper. Make about 5-7 cm dumplings.
Clean the asparagus, cut off the woody ends, peel the asparagus in the lower third as needed and finally cut the bars into four even pieces.
After the potatoes have been pre-cooked now Carefully add the Mettklößchen and asparagus pieces in the broth and simmer for another 10 minutes, stirring gently.
Finally, the peas with the cream to the stew and cook for 5-7 minutes over low heat.
The stew with season with freshly ground nutmeg, salt and pepper to taste and possibly with chili or smoked paprika powder.
Serve with freshly chopped parsley.