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Asparagus recipe: Asparago ALLA PRIMAVERA - GREEN Asparagus WITH KARTOFF ..
Ingredients for 4 servings:
250 g potatoes Mehligkochende
100 ml vegetable broth
1 kg green asparagus
1 tablespoon salt . A little sugar
butter 1 onion
3 tbsp. Walnut oil
the juice of 1 lemon
250 g cups ricotta
pepper
20 g flaked almonds
Preparation: Peel potatoes, wash, dice and in the heated
vegetable broth simmer for about 15 minutes. Wash the asparagus, wash and peel the lower third
. Salt water with butter and some sugar
Heat the asparagus and about twelve minutes to cook.
Drain asparagus water, while eighth liters of cooking water
field. Potatoes in the broth and puree the asparagus water
angiessen. Subtract onion, finely chop and
with oil and lemon juice to give the potatoes. Stir in ricotta, salt and pepper spicy
gradually and with the asparagus dish.
Potato ricotta cream with roasted almonds and colorful leaves
pepper. These tasty golden fried potato wedges
1/8-Stücke).
Tip: Especially decorative it looks when the asparagus with chive strips
portions bundles.
O-title : Asparago alla primavera - Green asparagus with potato-ricotta cream
Rubrik: Vegetables
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