Crispy Potato Pancakes with asparagus ragout and strawberry and rocket salad

Asparagus season is here - perfect for this delicious recipe creation: potato pancakes with a fine asparagus ragout. It goes wonderfully with a strawberry and rocket salad.

Ein Teller mit zwei knusprigen Reibekuchen, belegt mit Spargelragout und garniert mit frischen Kräutern. Daneben ein Schälchen mit heller Soße und zwei Zitronenscheiben. Im Hintergrund eine weitere Schale mit einem frischen Salat aus Rucola und Erdbeeren. Das Arrangement ist auf einer grünen Stoffserviette präsentiert, begleitet von schwarzem Besteck und angerichtet auf einem dunklen Untergrund.

Ingredients

For 2-3 people:

2 packs of Pahmeyer potato pancakes (300 g each)
400 g white asparagus
1-2 pinches of salt and sugar
250 ml ready-made hollandaise sauce
1 tsp lemon juice
a little pepper
100 g washed strawberries
100 g washed rocket
Optional: Parma ham or prosciutto

For the salad dressing:

3 tbsp olive oil
1 tbsp balsamic vinegar, light
2 tbsp orange juice
1 tsp agave syrup
a little salt and pepper
a little parsley

Preparation

Wash and peel the asparagus and cut off the ends.
Cut the spears diagonally into pieces approx. 6 cm long.
Cook the asparagus pieces (without the heads) in boiling salt and sugar water for approx. 5-7 minutes.
Cook the asparagus tips for a further 4-6 minutes and drain in a sieve.
Heat the hollandaise sauce according to the instructions on the packet, add the asparagus and season with lemon juice and pepper.
Clean the strawberries and cut into bite-sized pieces.
For the dressing, whisk together all the ingredients, season with salt and pepper and mix with the strawberries and rocket.
Fry the Pahmeyer potato pancakes in a pan according to the packet instructions until crispy.
Arrange on plates, top with the ragout, sprinkle with parsley and serve with the strawberry and rocket salad.

Tip: Parma ham or prosciutto also tastes wonderful with this dish.