| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Superchefs |
1 |
servings |
INGREDIENTS
| 50 |
ml |
Chicken stock or water; (2fl oz) |
| 2 |
|
Cooked new potatoes |
| 2 |
|
Asparagus spears |
| 30 |
g |
Wild mushrooms; (1oz) |
| 1 |
|
Sprigs parsley |
|
|
Truffle oil; (optional) |
| 1 |
ds |
Cream |
|
|
Salt; pepper and lemon |
|
|
; juice |
INSTRUCTIONS
Cook and refresh asparagus and parsley. Warm the stock, add mushrooms
and new potatoes. Add a dash of cream and whisk in butter. Repeat
asparagus in broth, add parsley, season and adjust with lemon juice.
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