Green asparagus with truffled mashed potatoes

Ingredients

• 800 g floury potatoes
• 400 g green asparagus
• 2 tbsp olive oil
• 2 tbsp pine nuts
• 100 ml vegetable stock
• 2 tbsp balsamic vinegar200 mlmilk
• 2 tbsp. crème fraîche
• 2 tablespoons butter
• 1 tablespoon truffle oil
• 20 g black truffle to taste
• Salt
• Pepper from the mill

Preparation

Peel and wash the potatoes, then boil them until they are cooked.

Peel only the lower third of the asparagus spears and fry them in hot oil for 1-2 minutes.

Add the pine nuts to the asparagus and deglaze with the stock.

Add the balsamic vinegar, cover and simmer for another 5 minutes until soft.

Remove the asparagus and boil down the sauce until the liquid has reduced considerably.

Drain the potatoes and mash them in the pot, then stir in the hot milk, crème fraîche, butter and truffle oil.

Cut the truffle into small cubes, mix with the mashed potatoes and season with salt and pepper.

Divide the truffle puree between plates and arrange the green asparagus on top. Season the sauce reduction with salt and pepper and finally drizzle over the puree and asparagus. Enjoy your meal!