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For 4 persons

Ingredients:

• 500 gr calf or pork minced meat
• 1 Egg
• 200 gr light whipping cream
• 1-2 tbsp breadcrumbs
• 500 gr white asparagus, peel, chopped the woody end, cut in 4 cm long piece
• 75 g butter
• 1 tbsp flour
• 400g artichoke
• 125 ml stock
• 2 tbsp fresh tarragon, chopped
• Salt and pepper

Directions:

1. Put the minced meat, 3 tbsp light whipping cream, and breadcrumbs with a good pinced of salt and pepper in bowl, and mix well. With a wet hands, roll and pat into meatballs the size and shape you want.
2. Mix 25 gr butter and flour into a paste.
3. Preheat a Frying pan to a middle hot temperature, add the rest of butter and fry the meatballs for 4-5 minutes until  they are brown all over. Take them out from frying pan and fry the Asparagus for 3 minutes. Add the rest of whipping cream and stock, cook it until it boils, turn down the heat and let it boil for 5 minutes. Mix the butter paste, add the meatballs and artichoke, cook them for another 2-3 minutes.
4. Add the tarragon, salt and pepper. Serve it with already cooked rice. Bon Appettit !!!

by Tim Mälzer (Born to Cook 2)