Description
A creamy and fresh spring vegetable casserole, perfect for an outdoor picnic or as a side dish on your Easter table.
Ingredients
Units
Scale
- 16-20 new potatoes, peeled
- 1 bundle of green asparagus (very fresh)
- 1 onion, chopped
- 2 cloves of garlic, chopped
- 2 tbsp butter
- 400ml single cream
- The peel of 1/2 a lemon (without the inner white part)
- Salt and pepper to taste
- Optional: fresh herbs like ramson, wood sorrel, or sea mustard
Instructions
- Boil the potatoes in a pot of water for approximately 15 minutes, until they are cooked through but not falling apart. Drain and cut them into quarters.
- Discard the chewy part of the asparagus, usually the lower 2-3 cm, and cut the rest into bite-sized pieces.
- In a pot over medium heat, melt the butter and sauté the chopped onion and garlic until the onion is soft and translucent, about 5 minutes.
- Add the asparagus to the pot and cook for another 3-4 minutes until it is bright green and tender.
- Pour in the single cream and add the lemon peel. Stir to combine and let it simmer gently for 5 minutes.
- Add the quartered potatoes to the pot, season with salt and pepper, and stir gently to coat the potatoes with the creamy sauce. Cook for an additional 2-3 minutes to heat through.
- Remove from heat and garnish with fresh herbs if available. Serve immediately.
Notes
This dish is ideal for cooking outdoors on a camping stove. Pair with fresh bread and smoked meat for a complete meal. Experiment with foraged herbs like ramson or wood sorrel for added flavor. Enjoy a walk in nature after your meal to enhance the outdoor dining experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes