Roasted Asparagus With Crushed Potatoes And Sour Cream

Revelation...is progressive, i.e., cumulative. God has not revealed Himself comprehensively at any one stage in history or in any one event. Revelation is a series of divine disclosures, each of which builds upon and unpacks or unfolds that which preceded it. Revelation moves from what is piecemeal and partial and incomplete (but always accurate) to what is comprehensive and final and unified. This contrast between the incomplete and complete, between the partial and the full, is not a contrast between false and true, inaccurate and accurate, but a contrast between shadow and substance, between type and antitype, between promise and fulfillment.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Dairy		Starter	4	Servings

INGREDIENTS

450	g	Asparagus
3		Baking Potatoes
110	g	Butter
150		Whipping Cream
1/2		Lemon
		Chopped Chives
		Salt & Pepper
		Olive Oil

INSTRUCTIONS

Trim asparagus and boil in salted water until cooked. Refresh in cold
water. Boil potatoes in their skin until cooked. Drain and peel. Crush
potatoes with the butter with the back of a fork. Season with salt and
pepper. Whip the cream, season with salt and pepper and add the  chives
and a good squeeze of lemon juice. In a hot pan, fry the  asparagus
with the olive oil, season. 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.

A Message from our Provider:

“If we can think and feel and love, our Maker can do all that and more”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 384 Calories From Fat: 259 Total Fat: 29.4g Cholesterol: 59.1mg Sodium: 331.1mg Potassium: 800.8mg Carbohydrates: 28g Fiber: 4.2g Sugar: 1.5g Protein: 5.1g