Asparagus with Chervil Cream
Prep: 20min
|
Servings: 4
|
Cook: 45min
Asparagus with Chervil Cream is a recipe featuring fresh ingredients from the sprout vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- Asparagus (800 g white and green each)
- Salt
- 1 bunch chervil
- 250 g crème fraîche
- Salt
- Pepper (freshly ground)
- 4 eggs
- 600 g boiled potatoes
Instructions
-
1.
Clean the asparagus, peel thoroughly, trim ends, bundle and cook in boiling salted water for about 15 minutes. Remove and drain well.
-
2.
Wash and finely chop the chervil; set aside 2 tablespoons. Blend the remaining chervil with crème fraîche, salt and pepper to make a sauce. Serve the sauce over the asparagus and sprinkle with leftover chervil.
