Marinated Asparagus with Brimsennockerln

Rating: 3.84 / 5.00 (19 Votes)

Total time: 45 min

Servings: 4.0 (servings)


For the vinaigrette:

For the gnocchi:


For the recipe Marinated Asparagus with Brimsennockerln peel asparagus, remove woody parts and cook in salted water with a little sugar and lemon juice for about 20 minutes until al dente. Strain and keep some asparagus stock. Place the asparagus in an ovenproof dish, drizzle with melted butter and keep warm in a preheated oven at 80 °C, covered with cling film. For the vinaigrette, mix the vinegar with the still lukewarm asparagus stock and both types of oil and season with salt, pepper and lemon juice. Add the asparagus spears while they are still warm, allow to cool and infuse. Finely dice the beetroot, blanch (scald) in boiling salted water until firm to the bite, rinse in ice water and drain. Cut the sugar snap peas diagonally into strips, sauté vigorously in hot peanut oil, season with salt and pepper. For the gnocchi, season the brimsen with salt, pepper and lemon juice. Stir in whipped cream with olive oil and mix to a creamy consistency. Then refrigerate for 15-20 minutes. Serve the asparagus with a little vinaigrette. Also marinate beet cubes and sugar snap peas and spread over the top. Make dumplings from the cheese cream with two spoons dipped in hot water and place them on the asparagus.

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