| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Starter, Here’s one , Earlier2 |
4 |
servings |
INGREDIENTS
| 450 |
g |
Asparagus |
| 3 |
lg |
Baking Potatoes |
| 110 |
g |
Butter |
| 150 |
ml |
Whipping Cream |
| 1/2 |
|
Lemon |
|
|
Chopped Chives |
|
|
Salt & Pepper |
|
|
Olive Oil |
INSTRUCTIONS
1. Trim asparagus and boil in salted water until cooked. Refresh in cold
water.
2. Boil potatoes in their skin until cooked. Drain and peel.
3. Crush potatoes with the butter with the back of a fork. Season with salt
and pepper.
4. Whip the cream, season with salt and pepper and add the chives and a
good squeeze of lemon juice.
5. In a hot pan, fry the asparagus with the olive oil, season.
6. Place the crushed potatoes in a bowl, rest the asparagus on top and
cover with chive cream.
Converted by MC_Buster.
NOTES : Chef:Paul Heathcote
Converted by MM_Buster v2.0l.
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