Ingredients
Main course
- 500 g green asparagus
- 300 g Nuremberg Rostbratwursts
- 1/2 organic orange
- 2 garlic cloves
- 200 g fresh morels
- 1/2 bunch cilantro (if possible, from an Asian store, with roots)
- 4 tbsp canola oil
- 3 tbsp sesame sauce
- 1 tbsp honey
- 125 ml broth
- Salt, pepper
Roasted green asparagus, sesame sauce, cilantro, fresh morels, Nuremberg Bratwursts
Asparagus and bratwurst are a perfectly harmonious pair. Everyone in Nuremberg is familiar with white asparagus and Nuremberg Bratwursts. This recipe is surprisingly different.
PREPARATION
- Wash asparagus, cut off tough ends; for thick spears, peel the lower third and then cut off the end. Slice asparagus diagonally into 3 – 4 cm long pieces, leave the tips slightly longer.
- Cut Nuremberg Rostbratwursts into pieces as well. Wash the orange with hot water, dry it and finely grate 1 tsp of orange peel. Squeeze out the juice. Slightly crush the unpeeled garlic cloves. Clean and thoroughly wash morels to remove all sand residue, let water drip off and dry with paper towels. Wash and finely chop the cilantro roots, coarsely tear up the leaves.
- Fry Nuremberg Rostbratwursts in 2 tbsp oil until golden brown, remove from pan. Add remaining oil to pan, add asparagus pieces and garlic cloves and fry over medium heat for 6 – 8 minutes until firm to the bite. Lightly season with salt and pepper.
- Add morels and cilantro roots, briefly fry with the asparagus, then add honey and orange peel, stir and deglaze with sesame sauce, orange juice and broth.
- Add Nuremberg Rostbratwursts back to the pan, fry everything briefly over high heat while glazing the sausages, morels and asparagus pieces with the liquid. Serve and sprinkle with plenty of cilantro.
Tip
Make your own super-easy sesame sauce: Mix 100 g Korean miso paste (denjang) with 2 – 3 tbsp Korean chili paste (kochujang), 2 tbsp red wine vinegar or sherry vinegar and stir with 3 tbsp neutral oil. Done.
Keeps for weeks in the refrigerator. If desired, add a few drops of sesame oil or some chopped garlic, ginger or green onion. Then the sauce will only keep for a few days.
