Today I prepare with you an ideal cream to complete any dinner. A cream of green asparagus and potato very simple to do that will help you tone your body on colder days. You can serve it as is or with a few pieces of grilled asparagus to achieve different textures.
As a first course before a fish, it seems like a great option to complete a dinner. The cream is light and soft. It is made with common ingredients except for evaporated milk. This adds creaminess to the cream, but do not stop making it because you do not have it at home.
Green asparagus is delicious also cooked this way. I like more sautéed with red sauce o in tempura, but this seems to us an excellent option to introduce this ingredient in the menu and also vary the main ingredient of our creams. Do you dare to try it?
The recipe
- 380 g. clean green asparagus
- 2 potatoes
- 40 g. of butter
- Black pepper
- Sal Island
- 190 ml. evaporated milk for cooking
- 600 ml water
- We cut the asparagus in pieces, reserving some to decorate.
- We peel the potatoes and dice them.
- We heat the butter in a saucepan and when it starts to bubble we sauté the asparagus and the potatoes for about 5 min over low-medium heat.
- Then we salt and pepper and add the evaporated milk and the water. We cover the casserole and Cook for about 20 minutes.
- To finish we crush to get a fine cream.
- We serve the cream of green asparagus and hot potatoes.