Young Potatoes with Roasted Asparagus, Broad Beans, and Creamy Egg Sauce with Buttermilk - photo 1
← Recipes

Young Potatoes with Roasted Asparagus, Broad Beans, and Creamy Egg Sauce with Buttermilk

Wegetariańskie Vegetarian Dishes Main Dishes Salads 75 min Medium 7 wyświetleń ~33.35 PLN - (0)
Rate:
(0)
Start Cooking

Description

This dish is the essence of late spring and early summer, captured on one plate. Inspired by the Slow Food philosophy, it celebrates seasonality and the simplicity of the best local ingredients. Tender, new potatoes cooked in their skins, enveloped in butter and fresh dill, create the perfect base for slightly crunchy, roasted asparagus with a nutty aroma. Added to this are sweet, buttery broad beans, which provide the dish with a protein boost and beautiful color. The whole is brought together by a velvety, refreshing buttermilk sauce with the addition of hard-boiled eggs and chives, giving the dish a creamy texture and a slightly tangy finish. It is an incredibly fresh, light yet satisfying dish. It works perfectly as a vegetarian main course for lunch or an elegant dinner, as well as a gourmet side to grilled fish or meats. Visually, the dish delights with a palette of greens, whites, and yellows, evoking the image of a pastoral, rural garden in full bloom.

Ingredients (14)

Servings:
4
  • Młode ziemniaki 1000 g
  • Green asparagus 1 pęczek
  • Fresh fava beans (shelled) 250 g
  • Free-range chicken eggs 2 szt.
  • Buttermilk 200 ml
  • Extra butter 82% 50 g
  • Extra virgin olive oil 0.2 łyżek
  • Fresh dill 1 pęczek
  • Fresh chives 0.7 pęczek
  • White sugar 2 g
  • 🌿 Przyprawy
  • Sól morska drobnoziarnista 2 łyżeczki
  • Pieprz czarny świeżo mielony 5 szczypt
  • ✨ Opcjonalne
  • Radishes 100 g
  • Edible flowers (e.g. pansies, nasturtiums) 5 g
💰 Szacowany koszt dania: ~33.35 PLN (8.34 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the vegetables

1

Start by preparing the potatoes. Place them in a large bowl or sink and cover with cold water. Using a rough sponge or vegetable brush, scrub the skin of each potato thoroughly, removing any dirt and grime. Young potatoes do not need to be peeled – their skin is thin, delicate, and full of flavor. After scrubbing, rinse them again under running water.

Ingredients: Młode ziemniaki
Use a dedicated vegetable brush – it will make the job easier and won't damage the delicate skin. Scrubbing instead of peeling helps retain valuable vitamins and minerals found just beneath the skin.
2

Scrubbed potatoes should be placed in a large pot. Cover them with cold water so that they are completely submerged (about 2-3 cm above the level of the potatoes). Add one heaping teaspoon of salt. Cover the pot and place it over high heat. When the water starts to boil, reduce the heat to medium and cook for about 15-20 minutes. To check if they are ready, pierce the largest potato with a fork or skewer – it should go in smoothly, without resistance. Drain the potatoes in a colander.

Ingredients: Młode ziemniaki, Sól morska drobnoziarnista
Always start cooking potatoes in cold water. This ensures even cooking. The cooking time depends on the size of the tubers, so check them after 15 minutes.
3

While the potatoes are cooking, prepare the asparagus. Wash them thoroughly under cold running water. To remove the woody ends, hold each asparagus with both hands – one at the base and the other about halfway down. Gently bend it. The asparagus will break at the right spot, separating the tough, fibrous part from the tender, edible part.

Ingredients: Green asparagus
This is the simplest and most reliable method for preparing asparagus. Don't throw away the ends! You can freeze them and use them later as a base for asparagus cream soup.
4

Preheat the oven to 200°C (fan). Line a large baking sheet with parchment paper. Arrange the prepared asparagus on the sheet in a single layer. Drizzle with olive oil, sprinkle with salt and freshly ground pepper. Gently shake the sheet or toss the asparagus with your hands to evenly coat them with oil and seasonings. Place in the preheated oven and bake for 10-15 minutes. The asparagus are ready when they become slightly wrinkled and lightly browned, but still remain firm and crunchy.

Ingredients: Green asparagus, Extra virgin olive oil, Sól morska drobnoziarnista, Pieprz czarny świeżo mielony
Do not bake the asparagus for too long, as they will become limp and lose their beautiful color. The baking time depends on the thickness of the stalks – thin ones will be ready in just 8-10 minutes.
5

In a small pot, bring water to a boil with one teaspoon of salt and two pinches of sugar. Add the shelled broad beans to the boiling water. Cook over medium heat for 5-7 minutes, until the beans are tender but not overcooked. Drain them in a colander and immediately rinse with cold water to stop the cooking process and preserve the vibrant green color. For a more delicate texture, you can peel the broad beans from their skins after cooking – just gently press the bean, and the inside will pop out on its own.

Ingredients: Fresh fava beans (shelled), Sól morska drobnoziarnista, White sugar
Adding sugar to the water helps to preserve the green color of the broad beans. Shocking in cold water is key! Young broad beans have a thin skin and do not need to be peeled, but if you have older beans, it's worth doing.

Egg sauce with buttermilk

6

Prepare hard-boiled eggs. Place them in a small saucepan and cover with cold water, ensuring they are completely submerged. Put on the heat and bring to a boil. Once the water is boiling, cook the eggs for 8-9 minutes. After this time, remove the saucepan from the heat, drain the hot water, and immediately cover the eggs with very cold water. Leave them in the cold water for a few minutes, then gently tap the shell and peel.

Ingredients: Free-range chicken eggs
Cooking eggs from cold water prevents the shells from cracking. The thermal shock (pouring cold water) makes the shell come off the white more easily. Use eggs at room temperature.
7

Peel the eggs and cut them in half. Gently remove the yolks and transfer them to a medium-sized bowl. Using a fork, mash the yolks thoroughly into a smooth, crumbly mixture. Set the egg whites aside on a cutting board and chop them into small cubes (about 0.5 cm x 0.5 cm).

Ingredients: Free-range chicken eggs
Thoroughly mashing the yolks is key to achieving a smooth and lump-free sauce. You can also pass the yolks through a fine sieve for an even silkier texture.
8

Into the bowl with the crushed yolks, gradually pour in the buttermilk, constantly mixing with a whisk to combine the ingredients and avoid lumps. Once you achieve a smooth emulsion, add the chopped egg whites, finely chopped chives, and salt and pepper to taste. Gently mix everything with a spoon. Taste and adjust seasoning if necessary.

Ingredients: Buttermilk, Fresh chives, Sól morska drobnoziarnista, Pieprz czarny świeżo mielony, Free-range chicken eggs
Use a whisk to perfectly combine the egg yolks with the buttermilk. Slowly pour in the buttermilk, starting with a small amount, to make it easier to mix the yolks. The consistency of the sauce should be creamy but pourable.

Dish composition

9

Hot, drained potatoes return to the pot in which they were cooked. Add butter and wait a moment for it to melt from the heat. Then add generously chopped fresh dill. Gently but thoroughly mix everything, shaking the pot so that each potato is coated with butter and dill.

Ingredients: Młode ziemniaki, Extra butter 82%, Fresh dill
It's best to use real butter with 82% fat content for the best flavor. Do not mix too vigorously to avoid crushing the delicate potatoes.
10

On a large platter or on individual plates, arrange a portion of warm potatoes with butter and dill. Place the roasted asparagus on top of the potatoes, trying to make them well visible. Between the potatoes and asparagus, sprinkle the cooked broad beans, creating colorful accents.

Ingredients: Młode ziemniaki, Green asparagus, Fresh fava beans (shelled)
Composition is important! Try to layer the ingredients with some freedom so that the dish looks appetizing and natural, not stiff.
11

Drizzle the entire dish generously with the prepared egg sauce on buttermilk, allowing it to flow over the vegetables. If you are using optional ingredients, sprinkle the dish with thin slices of radish for crunch and color. Finally, garnish everything with edible flowers. Serve immediately while the vegetables are warm.

Ingredients: Radishes, Edible flowers (e.g. pansies, nasturtiums)
Don't be afraid to use a lot of sauce – it is a key element that brings all the flavors together. It's best to slice the radishes very thinly on a mandoline.

Fun Fact

💡

Asparagus has been cultivated for over 2000 years by the ancient Romans and Greeks, who valued it not only for its taste but also for its medicinal properties. Emperor Augustus was such a great lover of asparagus that he created a special 'asparagus fleet' for its transport.

Best for

Wiosenny obiad Elegancka kolacja wegetariańska Spotkanie z przyjaciółmi Lekki lunch na tarasie

Tips

🍽️ Serving

The dish tastes best served warm, immediately after preparation. Serve it on large, flat plates or on a shared platter, which encourages sharing. It pairs perfectly with a glass of chilled, refreshing white wine, such as Sauvignon Blanc or Polish Solaris.

🥡 Storage

It is best to eat the dish on the day it is prepared. If there are leftovers, store them in the refrigerator in a tightly sealed container for up to 2 days. They can be eaten cold as a salad. The sauce may slightly separate; just mix it before serving.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Creamy risotto with asparagus, parmesan chips, and a hint of lemon 60 min

Creamy risotto with asparagus, parmesan ch...

Any
Herb Nest of Young Potatoes with Poached Egg and Hollandaise Sauce with a Hint of Tarragon 70 min

Herb Nest of Young Potatoes with Poached E...

Breakfasts
Buttermilk Cake with Rhubarb and Almond Crumble with a Hint of Cardamom 90 min

Buttermilk Cake with Rhubarb and Almond Cr...

Cakes and Bakes
Baked salmon on an asparagus bed with hollandaise sauce and young potatoes 60 min

Baked salmon on an asparagus bed with holl...

Main dishes
Mashed Baked Potatoes with Pepper Jam and Goat Cheese Cream 80 min

Mashed Baked Potatoes with Pepper Jam and ...

Main Dishes
Wiosenna Tarta z Szparagami, Kozim Serem i Młodymi Ziemniakami na Kruchym Spodzie 110 min

Wiosenna Tarta z Szparagami, Kozim Serem i...

I don't know

Recipe Categories

Vegetarian Dishes
Vegetarian Dishes

Vegetarian cuisine is a wealth of flavors without meat - healthy, colorful, and filling. Plant-based proteins: lentils, chickpeas, beans, peas, and soy take center stage. Cheeses and dairy: feta, halloumi, ricotta, and mascarpone in main dishes. Eggs in various forms: omelets, frittata, shakshuka...

See all recipes in this category
Main Dishes
Main Dishes in: Christmas Eve Dinner

Main courses are the heart of every meal - hearty, delicious, and full of nutrients. Meats: beef, pork, poultry, and lamb in various versions. Fish and seafood: baked, fried, grilled, and stewed. Vegetarian dishes: tofu, tempeh, legumes as the main protein. Casseroles: pasta, potato, vegetable wi...

See all recipes in this category
Salads
Salads

Fresh salads are the perfect dishes for any occasion - from a light lunch to an elegant dinner. In our collection, you will find both classic Greek and Caesar salads, as well as modern compositions with avocado, quinoa, or arugula. Recipes for vegetable, fruit, and salads with meat or seafood. Ea...

See all recipes in this category
European cuisine
European cuisine

European cuisine is a mosaic of culinary traditions from the Old Continent - from Spain to Scandinavia. Valencian paella and tapas from Spain - sunshine on a plate. Boeuf bourguignon and ratatouille from France - elegance and finesse. Wiener schnitzel and strudel from Austria - Central European c...

See all recipes in this category
Reklama