Asparagus puree

Ingredients for 1 servings:

• 200 g asparagus, white
• 20 g butter
• 50 ml milk, 1.5%
• 50 g potato(s), floury
• e.g. salt and pepper
• nutmeg
• 1 pinch(s) of sugar
• 5 g clarified butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Peel the asparagus and cut into small pieces, reserving a few asparagus tips for garnish. Simmer the asparagus pieces with butter, salt, pepper, a pinch of sugar, and the milk for 15 minutes over medium-low heat. If there’s not enough liquid, add a little water, always just a little, as the liquid will stay in the pot and otherwise dilute the puree. Peel and grate the potatoes, add them to the asparagus for the last 7 minutes, and cook. Combine everything in a blender and puree with an immersion blender. Return to the pot and season with salt, pepper, and nutmeg. While the asparagus is cooking, brown the tips in a little clarified butter. Transfer the puree to a plate and garnish with the asparagus tips. Serve with pan-fried meat or fish fillet. 287 kcal per serving.