Recipe for rösti with asparagus mimosa

It's asparagus time again. Make use of it while you can.

Ingredients
Main course for 4 people
Preparation time 1 hour

For the rösti

• 500 g waxy potatoes
• 2-3 tbsp flour • white pepper
• (freshly) grated nutmeg
• vegetable oil, for frying

For the asparagus

• 1 kg white asparagus
• 1 lemon
• 1 tbsp sugar
• 1 tbsp butter
• 4 eggs
• ½ lemon, in wedges

For the sauce

• 6-8 sprigs of parsley
• 2-3 tbsp mayonnaise
• 3 tbsp extra virgin olive oil
• 2 tsp grated lemon zest
• 2 tbsp lemon juice

Preparation
Peel and wash the potatoes, coarsely grate them. Squeeze out as much moisture as possible. Mix with the flour and some salt, white pepper and nutmeg to taste. Heat a dash of oil in a pan. Scoop 2 tablespoons of grated potato into the hot pan at a time and smooth out. Bake the thin potato cakes in batches until golden brown on both sides. Keep the rösti warm.

Cut the woody end of the asparagus and peel, not too thin. Fill a wide pan with boiling water, the lemon halves, the sugar and the butter. Place the asparagus in the pan and cook, covered, over medium heat, for 20 minutes. Meanwhile, hard-boil the eggs for 8-9 minutes. Drain, rinse under cold running water, peel and finely chop. For the sauce, coarsely chop half the parsley. Puree with the mayonnaise, olive oil, lemon zest and juice to a smooth sauce. Season with salt, pepper and optional nutmeg. Finely chop the rest of the parsley. Let the asparagus drain briefly and divide with the rösti over four plates. Sprinkle with the egg crumbs and parsley. Spoon the sauce over it and add a lemon wedge.

Enjoy your meal!

More asparagus recipes? You will find them in the May issue of Santé.

Recipe and image:BeeldigBeeld/StockFood