Asparagus with Watercress and Brown Butter Potatoes

Name: Asparagus with Watercress and Brown Butter Potatoes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 680 grams asparagus; 473 milliliters canola oil, for frying; 118 milliliters chopped chervil or tarragon; 118 milliliters snipped chives; 3 larges eggs, beaten; 454 grams fingerling potatoes, peeled and cut into 1/2-inch coins; 118 milliliters chopped flat-leaf parsley; 59 milliliters all-purpose flour; 3 larges hard-cooked eggs, finely chopped; 1 pinch Pinch of freshly grated nutmeg; 7 Tbsps extra-virgin olive oil; 473 milliliters panko (Japanese bread crumbs); 6 servings Salt and freshly ground pepper; 1 small shallot, minced; 1 teaspoon chopped thyme; 1 teaspoons tomato paste; 4 Tbsps unsalted butter; 1 bunch watercress, thick stems discarded; 3 Tbsps white wine vinegar

Asparagus with Watercress and Brown Butter Potatoes might be just the side dish you are searching for. One serving contains 541 calories, 14g of protein, and 38g of fat. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of fingerling potatoes, thyme, chervil, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat the oven to 22

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Oven

Bring a medium saucepan of water to a boil.

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Water

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Sauce Pan

Add the potatoes and boil over high heat until tender, about 10 minutes.

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Potato

Drain well. Pass the potatoes through a ricer into a bowl.

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Potato

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Potato Ricer

Bowl

In the same saucepan, cook the butter over moderate heat until browned and nutty, about 4 minutes. Stir in the potatoes and nutmeg and season with salt and pepper. Keep the potato puree warm over low heat.

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Salt And Pepper

Potato

Butter

Nutmeg

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Sauce Pan

In a food processor, pulse the panko until fine. Dust all but the asparagus tips with the flour. In a pie plate, beat the eggs. In another pie plate, add the panko and season with salt and pepper. Dip the floured part of the asparagus in the egg, then dredge in the panko.

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Salt And Pepper

Asparagus

All Purpose Flour

Panko

Egg

Dip

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Food Processor

In a deep skillet, heat the canola oil until shimmering. Fry the asparagus in batches over moderately high heat, turning, until golden and crisp, about 3 minutes.

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Canola Oil