Asparagus with schnitzel
Finally there is white asparagus. We have veganized one of Germany's favorite asparagus dishes for you: Today we have white asparagus with our super creamy Hollandaise sauce to mix yourself, boiled potatoes and our vegan schnitzel, which we have breaded with our egg. This tastes sooooo good!
30 min.
2 servings
20 g vegan hollandaise sauce powder
70g vegan butter
½ pack of Easy To Mix Schnitzel
30-50g vegetable breading or breadcrumbs
20g Easy To Mix Vegan Egg Powder
Flour for breading
½ kg white asparagus
5 medium potatoes
½ bunch of parsley
Salt
1 pinch of sugar
Mix Easy To Mix Schnitzel according to instructions.
Meanwhile, peel the potato, cut it in half and put it in a pot with cold water. Salt and cook for about 20-25 minutes.
Peel the asparagus spears and cut off the ends. Cook asparagus in an asparagus pot with an insert or a large pot with plenty of water, a little sugar and salt. Attention: As soon as the water boils, reduce the heat and let the asparagus steep for about 15 minutes.
Mix the hollandaise according to the package instructions, bring to the boil and refine with the vegan butter.
Now the schnitzels are breaded and fried; it is best to have three shallow bowls ready for this. Flour goes into the first bowl, the mixed egg mixture into the second bowl and the breadcrumbs into the third bowl.
Form flat schnitzels from the schnitzel mixture and turn them one after the other in flour, then dip them in the beaten egg and finally bread them.
Now fry in enough oil until crispy.
Divide the asparagus spears between the plates, then pour over the hollandaise.
Add the boiled potatoes and the schnitzel and finally sprinkle with parsley. Bon appetit!
