⁠INGREDIENTS:

• 8 green asparagus (bottom cut off, lower third peeled off)
• 1 mealy potato, peeled & boiled
• a handful of cauliflower florets, boiled
• 10 chanterelles, cleaned
• 50 ml milk
• 3 tbsp. butter
• 1/4 onion, finely cubed
• 1/2 bunch parsley
• 1/2 garlic clove, finely chopped
• 3 tbsp. lemon juice
• 1 tbsp. dijon mustard
• salt & pepper ⁠
• olive oil 
• GR'EAT Granola Provence 

INSTRUCTIONS:

1. Place the asparagus in a steamer, or boil it in water until piercable with a knife, but not too soft.

2. Put the potato & cauliflower into a blender & mix. Reserve.

3. Add the 50 ml of milk and butter & season with salt⁠

4. Heat a pan on medium-high heat, add oil & grill the asparagus, until nicely browned & softer but still firm to bite⁠.

5. In the meantime in another pan, add butter until melted. Add onion & fry 2 minutes until soft. Add chanterelles & fry them for 5 minutes, then season with salt⁠.

6. For the topping sauce, mix parsley, garlic, lemon juice, mustard, olive oil & season with salt and pepper⁠.

⁠To serve, spoon some puree on a plate, add the asparagus, then the chanterelles, the sauce and top with our GR'EAT Granola Provence.

PROVENCE - Mustard • Provence Herbs • Hazelnut

Price: 5.50 €

Discover the amazing savoury granola used in this recipe! Click below to get your own and enjoy this delicious treat.

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