Wash the asparagus and cut off the woody ends. Boil asparagus in salted water for 4-5 minutes, then drain and rinse under cold water. Drain asparagus well
Cut bacon slices in half crosswise. Wrap each asparagus spear with 1/2 slice of bacon. Heat oil in batches in a frying pan. Fry asparagus in portions for approx. 4 minutes, turning. Take out and keep warm
Season the asparagus with salt and pepper. Squeeze the lemon. Melt butter, add lemon juice. Arrange asparagus spears in a dish and drizzle with lemon butter. Sprinkle with a little coarse pepper and serve immediately.
Castle potatoes / Pommes Château
650 g waxy potatoes
50 g clarified butter or olive oil
1/2 bunch chopped parsley
Cut approx. 5 cm crescent-shaped slices with blunt ends from the raw potatoes (tourniquet).
Place a pot with water, bring the water to a boil, briefly place the tourned potatoes in the boiling water, then immediately quench with cold water (blanch).
Place the potatoes in a colander and drain.
Heat the butter in a non-stick pan and fry the castle potatoes until golden.
Wash and finely chop the parsley and sprinkle over the castle potatoes before serving.
Sauce Glaronaise (white wine sauce with Schabziger)
1 shallot, finely chopped
Butter for steaming
2 dl white wine
3 dl stock (veal, poultry, fish, vegetables) or broth
2 egg yolk
½ tablespoon cornstarch
1.8 dl whole cream
Salt, white pepper from the mill
Sauté shallots in butter.
Add wine and stock or bouillon, reduce to 1.5 dl, strain, return liquid to pan.
Mix egg yolk, cornstarch, ziger and cream, add to the reduction, bring to a boil while stirring, season.