Asparagus Stew with Fresh Potatoes, Spicy Cream Sauce and Green Salad

Season beef with salt, pepper and thyme. Fry in hot oil on both sides for 2 min each. Remove the meat from the frying pan. Pour a little bit of beef broth on the roast residue and make. Before serving, refine with cold butter flakes. Make fresh potatoes in the peel. Mix the cream with the crushed egg, caper berries, fresh thyme, salt and pepper. Arrange on top of the halved potatoes.

Clean the ends of the asparagus spears, boil them in salted water, granulated sugar and butter until al dente, then rinse with cold water.

Place the asparagus on top of the fritter and sprinkle with grated cheese.

Clean the lettuce, marinate with salt, balsamic vinegar and oil.

Arrange asparagus on plates, drizzle with a little bit of juice, bring to the table with potatoes and lettuce.

Drink: Goldbräu

Our tip: Fresh chives are much more aromatic than dried ones!

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