Pole Asparagus Pulpo Roast

Rinse pulpo and place in a saucepan with bay leaf, 3 egg olive oil, 50 ml water and 1/2 chili pepper, dripping wet. Cook at low temperature for 80 min with the lid closed, turning once to the other side. Add a little salt 10 minutes before the end of cooking.

In the meantime, peel the asparagus spears and cut the woody ends into small pieces. Boil the asparagus peels in 2 l of water with salt and sugar, let them stand for 30 min. Then remove the peels with a skimmer. Brush potatoes well and cook in boiling salted water for 20-30 minutes. Drain, steam well, cut in half.

Cut asparagus spears into 4 cm pieces and cook in boiling asparagus stock for 4-5 min, lift out, rinse and drain. Cut shallots into fine rings. Cut tomatoes into coarse pieces. Coarsely crumble remaining chili pepper.

Measure 400 ml asparagus stock and boil in a saucepan with the whipping cream to 200 ml. Season the sauce with salt, pepper and nutmeg and set aside.

Drain the pulpo and cut into large pieces on the spot. Heat remaining olive oil in a large, non-stick frying pan. Roast asparagus spears, pulpo, potatoes, shallots and tomatoes with garlic and rosemary for 10 minutes until golden, swirling the skillet a few times. Season the Gröstl with salt, pepper and parsley. Heat the sauce and mix well with a hand blender. Add the chives.

Serve the Gröstl in deep plates

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