Wiener Schnitzels and asparagus

So today while I was out checking the local food market, and I found some really fresh asparagus.  I picked up a bundle and got a wiener schnitzel from the market next door.  I decided to invite my buddy Ryan so we could jam out a bit and learn some new songs, but also so we could chat food.  Just like me, Ryan has experience working in a kitchen.  So it is a really great time to be able to talk the craft.  In such a small room with only an electric element BBQ and limited table space, preparing food here is a dramatic dance performance with twists and turns, much juggling of pans.  But in the end all came out quite well.  Let me tell you quickly how I did it all.

Timing is key when preparing a dish with several steps involved.  First boil the peeled and roughly cut potatoes in salted water, adding a small bit of beef or pork stock.  Heat up the pan for the asparagus, with a small bit of olive oil and a bit of butter.  Wait until the pan is quite hot (though not so hot that it smokes or browns the butter!), and add 1/3 cup of brunoise (diced) shallots and fry briefly. In a cup, mix 1/3 cup of water with beef bouillon (or use actual beef stock).  Add this to the frying pan, put your asparagus in, and cover with a crack open.  The asparagus should only be 15-20% under the liquid.  (Optional: add a little extra butter to the pan now.)  Let it simmer for about 5 minutes, and check the softness of the asparagus with your (clean) finger.
(semi-hard) Boil 2 eggs for 9 minutes. Peel and cool them in water, then mash them in a bowl with a fork. Set aside.
As that's going, the potatoes will be ready to drain.  After drained, you must add 1.5-2 tbsp of butter (depending on amount of potatoes).  Also add some salt, fine-ground white pepper, a dash of nutmeg. Mash together.  If it is too dry add a small amount of the bouillon from the asparagus.  
Heat up a wok or large frying pan with some butter.  Add 1-2 pieces of thick, brunoise (small cubed) bacon.  Also add brunoise (diced) shallots. When the bacon and shallots are fried in the pan, add the mashed potato. Mix well and don't let it burn! Don't fry for too long, just enough to mix it well and season it with extra pepper or salt.
When the asparagus feels right, I then transfer it to a hot dish to wait for the rest.  I clean off the pan and reheat it.  This time with a little bit of butter and a little bit of olive oil. Shallow fry the wiener schnitzel (which you can usually buy prepared and breaded).
Cut a lemon in half, take off the ends, and cut a cross through the middle from the edges.  This will take out many of the seeds. This is for the diner to squeeze over the schnitzel.
As the schnitzel is frying, heat another pan (preferably a small deep frying pan or saucepan).  Add butter (clarified butter if you have it handy!). Melt till bubbling, but not brown.  Add crumbled egg, dash of salt, and a grind of pepper. Put this on top of the asparagus when you prepare the dish.  Before doing so, though, make sure you add some of the juice and the diced shallots onto the asparagus.  

Prepare your dishes on (hot) plates. Garnish potatoes with chopped parsley or chives.  Make it look nice. Clean the edges. Serve with a sweet white wine.  The half lemon is to squeeze over the schnitzel.

Take a picture and post it as a response!  And ENJOY!

Chef Josh