Wild mushroom, asparagus and potato symphony
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Cooked New Potatoes | |
| 12 | Pieces Asparagus | |
| 110 | grams | Wild Mushrooms |
| 110 | grams | Butter |
| Water | ||
| 1 | Sprig Parsley | |
| Truffle Oil; (optional) | ||
| 1 | dash | Cream |
| Salt & Pepper | ||
| Lemon Juice | ||
Directions
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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