Description
A creamy and fresh spring dish – perfect as a main or side dish on your Easter table.
Ingredients
Scale
- 16–20 new potatoes, peeled
- 1~20 green asparagus (very fresh) onion, chopped
- 2 cloves of garlic, chopped
- 2 tbsp. butter
- 400ml single cream
- the peel of ½ af lemon (without the inner white part)
- 1 bundle of fresh dill (ramson, chives or chervil), chopped
- salt and pepper
- Rye bread or wholewheat bread to serve.
Instructions
- Boil the potatoes in a pot of water for approx. 15 minutes, until done but not falling apart.
- Cut them into 4 pieces each.
- Dishard the chewy part of the asparagus (normally the lower 2-3cm) and cut them into 2-3cm pieces.
- Heat the butter in the pot and fry the onions and garlic for 3-4 minutes until transparent and soft.
- Add the potatoes and cream and toss it until well combined.
- Let the it reduce a bit and add asparagus and lemon peel, leave to simmer for 3 minutes over low heat.
- Add salt and pepper to taste.
- Lastly fold in the dill just before serving.
- Cook Time: 30 mins