| 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.
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