Asparagus puree

Peel asparagus, wash them thoroughly under cold running water and remove the Woody part of the stems.

Rinse again to assure you that you will have eliminated every trace of topsoil.

Tie with kitchen Twine and immerse them in a container suitable for cooking asparagus with lightly salted water.

Cover the pot and let them simmer fresh focus for fifteen minutes; then drain them in a colander.

Meanwhile, Peel the potatoes, wash them thoroughly, cut into pieces and place them in another pot of salted water.

As soon as the water boils, simmer for 15 minutes, drain and pass through a knitting mill (fine grid).

Pepateli abundantly asparagus.

Run the mixer along with the cream.

Pass the purée of asparagus as well achieved the Mashers, squashing with the back of a wooden spoon, then add, little by little, enough mashed potatoes for a compound consisting of, banging the around vigorously.

Check the seasoning.

Keep warm mashed in a Bain-Marie until serving, then put it in a hot plate.