| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Vegetables | Surprise, Chefs | 1 | servings | |
INGREDIENTS
| 3 | oz | Butter |
| 1 | Clove garlic; crushed | |
| 1 | tb | Chopped coriander |
| 1 | Glass white wine | |
| 1 | sm | Glass sherry |
| 1/2 | Lemon; juice of | |
| 3 | oz | Wild mushrooms; sliced |
| 2 | bn | Asparagus; trimmed |
| 2 | fl | Double cream |
| 1 | Pinches paprika | |
| Cous-cous; (1 oz per person) | ||
| 4 | Tomatoes; seeded and diced | |
| 1 | bn | Chives; snipped |
| 2 | pt | Vegetable stock |
INSTRUCTIONS
Place the cous-cous in a bowl and moisten with a little vegetable stock. Leave for about 10 minutes. Remove the root end of the asparagus and with the back of your knife gently scrape off all the bumpy spurs. Add the chives to the cous-cous and mix with salt and pepper. Place into a mould and cover with tin foil, then put this in a pan containing 2" water. To a frying pan, add 1 cup water, the wine, sherry, asparagus, lemon juice and parsley. Add the mushrooms and fry for about 3 minutes. Remove all the ingredients, leaving just the liquid. Reduce this liquid and add the cream. Using a whisk, add the butter, whisking continuously until the butter has melted. Place all the ingredients back into the sauce to warm thoroughly. Serve by tipping out the cous-cous and placing the asparagus and mushroom casserole on the plate next to it. Garnish with chopped tomatoes and a pinch of paprika. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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