GREEN ASPARAGUS • MUSHROOM • CREAMY PUREE • GR'EAT PROVENCE
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 €
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