| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Starter, Here’s one , Earlier2 |
4 |
servings |
INGREDIENTS
| 12 |
|
Cooked New Potatoes |
| 12 |
|
Pieces Asparagus |
| 110 |
g |
Wild Mushrooms |
| 110 |
g |
Butter |
|
|
Water |
| 1 |
|
Sprig Parsley |
|
|
Truffle Oil; (optional) |
| 1 |
ds |
Cream |
|
|
Salt & Pepper |
|
|
Lemon Juice |
INSTRUCTIONS
1. Cook and refresh asparagus and parsley.
2. Warm the stock, add mushrooms and new potatoes.
3. Add a dash of cream and whisk in butter.
4. Reheat asparagus in broth, add parsley, season and adjust with lemon
juice.
Converted by MC_Buster.
NOTES : Chef:Paul Heathcote
Converted by MM_Buster v2.0l.
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