John Myers
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Asparagus in Rice Whipped Cream with Chives Potatoes and Cucumber Salad
The perfect asparagus in rice whipped cream with chives potatoes and cucumber salad recipe with a picture and simple step-by-step instructions.
For the asparagus vegetables
- 6 Poles Fresh asparagus
- 30 g Butter
- 1 tbsp Whole wheat flour
- 1 tbsp Milk
- 1 packet Rice Whipped Cream
- 1 packet Vegetable broth to season
- Salt pepper
For the cucumber salad
- 1 size Cucumber
- 1 small Chopped onion
- Salt pepper
Others
- Potatoes
- Chives
The asparagus vegetables
- Peel the asparagus spears with a peeler, wash and cut into pieces and set aside.
- Heat the butter in a saucepan, sweat the flour in it and deglaze with a little milk, depending on how thick the consistency should be … then stir in half of the rice whipping. Season the whole thing with a little vegetable stock, salt & pepper. Then add the sliced asparagus to the sauce and let it cook slowly, about 10 minutes.
With the cucumber salad
- Peel the cucumber and slice it into a bowl, add the chopped onion, season with salt & pepper, add oil and vinegar over it and serve.
Boil potatoes
- In the meantime, the potatoes should be cooked, drain them and place in a bowl. Sprinkle with the chopped chives and serve.
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