Asparagus platter with Wiener Schnitzel

1.

Wash the asparagus. Peel the white asparagus. Cut off the woody ends of the green and white asparagus. Wash lemon, rub dry and cut 1 slice. Bring the salt water to the boil. Season with lemon wedge and sugar.

2.

Let the asparagus peels sit in it for about 30 minutes over low heat. Then allow to drain. Let 125 ml stock cool down, briefly bring the remaining stock to the boil again. Cook white asparagus in it for about 15 minutes, green asparagus for 8-10 minutes.

3.

Wash the schnitzel, pound a little flatter. Season with salt and pepper. Whisk the egg. Turn one after the other in the flour, egg and breadcrumbs. Just before serving, fry in the hot oil for about 5 minutes, turning.

4.

For the sauce, stir the contents of the bag into 125 ml of cooled asparagus stock. Bring to the boil briefly while stirring, switch off the stove. Cut the butter into pieces, fold in well. Refine with 125 ml of hot asparagus stock, add peppercorns.

5.

Season with salt and a few squirts of lemon juice. Cut the rest of the lemon into slices. Serve asparagus, schnitzel with lemon wedges and sauce sprinkled with chervil. Jacket potatoes also taste good.