'Spargelpfanne' with potatoes & pea-pods

A nod to spring cuisine ...

Ingredients

• 500g early crop potatoes
• Olive oil
• 1 pinch salt
• 1 pinch pepper
• 250 g white asparagus
• 250 g green asparagus
• 200 g pea-pods
• Spring onions
• Sea salt
• Lemon juice

Method

• Cut the potatoes into even-sized slices, with skin on, place on a baking sheet, sprinkle with olive oil and season with salt and pepper.
• Bake the potato slices for around 50 minutes at 160°.
• Peel the white and the green asparagus and cut off the woody ends.
• Bring a pot of salted water to the boil and blanch the asparagus for around 6 minutes. Add the pea-pods for a short time, then refresh both in cold water.
• Heat some olive oil in a pan, lightly fry the spring onions & the pea-pods together briefly.
• To finish, add the slices of potato and season to taste with sea salt and lemon juice.

Wine recommendation

• Grüner Veltliner - Weinviertel DAC