Asparagus cream (2)
Instructions
Scrape, wash the asparagus, cut end of the stem, and, after having them tied to the deck, Cook in salted water.
Boil the potatoes apart tender flesh.
When asparagus and potatoes are cooked to the right spot, remove the asparagus tips, keep by about 1/4 and blend the other together with the potatoes until you obtain a homogeneous past.
Stir, add the pepper and salt.
At this point the asparagus tips cream left aside; If the mixture is just add fluid or 2 tablespoons oil.
When the cream is cold, close tightly the jars, then sterilizzateli with their contents.
To do this, just use a pot high and required capacity.
Place in cold water jars, wrapped in cotton rags, boil 30 minutes over medium heat and check them out when the water is cold.
Label and store in dark and dry place.
Ingredients and dosing for 4 persons
- 1000 g of pointed green asparagus
- 1 tablespoon of spicy mustard
- 1 teaspoon of worcestershire sauce
- Pepper
- 6 tablespoons of olive oil
- 5 potatoes
- 1 tablespoon of strong white wine vinegar