Roasted Asparagus With Crushed Potatoes And Sour Cream
| 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.
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Nutrition (calculated from recipe ingredients)
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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