Nutrition – Wild asparagus with tarragon cream and potato Florentines – Economy

Hamburg (dpa/tmn) – The seasonal ingredients are repeated every year. Still, most people don’t find it boring. Rather, one can register a slight excitement, a sense of anticipation.

This culinary wave begins at the end of March with wild garlic. Then green asparagus, white asparagus, rhubarb, strawberries follow like fireworks, I can’t list them all here.

Of course, the same dishes are not always cooked. Many creative ideas are added every year. I came up with a little arrangement with green asparagus and I wish you all a wonderful spring.

Ingredients for two servings:

For the tarragon cream: 140 g crème fraîche, 5 g fresh tarragon, salt

For the lemon oil: 20 ml of linseed oil (or rapeseed oil), 1 teaspoon of organic lemon zest

For the Florentine potatoes: 8 potato slices with medium potato skin (slice thickness approx. 5 mm), 50 g whole hazelnuts, 25 g flower honey (liquid), salt, freshly ground black pepper

For the asparagus: 8 green asparagus sticks

For decoration: 6 hazelnuts, a few fresh tarragon leaves, possibly edible flowers (dried, available in spice shops)


1. For the tarragon cream, mix all the ingredients in a bowl. Season with salt. Then put in the fridge.

2. For the lemon oil, mix all the ingredients in a bowl.

3. For the Florentine potatoes, preheat the oven to 210 degrees (convection). Go for the experience with your device: everyone behaves differently.

4. Mix the whole hazelnuts with the honey in a bowl. Spice with salt and pepper.

5. Place the potato slices on a parchment-lined baking sheet and brush both sides with a thin layer of rapeseed oil.

6. Spread the hazelnut mixture over the potato slices.

7. Place the potato slices with the hazelnut mixture on the middle rack of the oven for about 15 minutes. Also place the 6 hazelnuts for decoration on the tray. They should take on a nice dark brown color in the oven.

8. Cut off the lower woody ends of the asparagus, then lightly peel the bottom third.

9. Now cook the asparagus in salted water until tender.

10. Finish: Spread the tarragon cream on the plates.

11. Spread the lemon oil in thin strips on the tarragon cream.

12. Add the asparagus and Florentine potatoes. Decorate everything with tarragon leaves, the toasted hazelnuts (remove the skin beforehand) and possibly also with the edible flowers.

More recipes at

© dpa-infocom, dpa:220503-99-140699/3


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