Asparagus season is here—make the most of these tender spears with our expert rösti recipe, a Swiss classic elevated with mimosa eggs and zesty sauce.
Ingredients
Main course for 4 people
Preparation time: 1 hour
For the rösti
For the asparagus
For the sauce
Preparation
Peel and wash the potatoes, then coarsely grate them. Squeeze out excess moisture thoroughly. Mix with flour, salt, white pepper, and nutmeg to taste. Heat a little oil in a pan. Add 2 tablespoons of grated potato at a time, flattening into thin cakes. Fry in batches until golden brown on both sides. Keep the rösti warm.
Cut off the woody ends of the asparagus and peel them carefully—not too thinly. In a wide pan, bring water to a boil with lemon halves, sugar, and butter. Add asparagus, cover, and simmer over medium heat for 20 minutes. Meanwhile, hard-boil the eggs for 8-9 minutes. Drain, cool under cold running water, peel, and finely chop. For the sauce, coarsely chop half the parsley and blend with mayonnaise, olive oil, lemon zest, and juice until smooth. Season with salt, pepper, and a pinch of nutmeg if desired. Finely chop the remaining parsley. Drain the asparagus briefly, then plate with the rösti. Sprinkle with chopped eggs and parsley. Drizzle with sauce and serve with lemon wedges.
Enjoy your meal!
Discover more asparagus recipes in the May issue of Santé.
Recipe and image: BeeldigBeeld/StockFood
