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Asparagus Timbale

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Ingredients for 4 servings:

  • 400 g asparagus, white
  • 1 pinch(s) of sugar
  • 3 tbsp cream
  • 100 g sour cream
  • 3 egg yolks
  • 1 tbsp lemon juice
  • Salt
  • pepper
  • chili powder
  • some olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

delicious, unusual asparagus dish

Peel the asparagus and cook with the sugar until soft. Set aside a few asparagus tips for decoration. Puree the rest. Mix the cream, sour cream, and eggs and season well. Add everything to the pureed asparagus. Mix the mixture well and fill into small timbale molds. Poach the molds in a water bath in the oven at 150°C for about 50 minutes. Remove the molds from the water bath and let cool slightly. Lightly loosen them from the molds with a knife and tip them onto a plate. Decorate with the asparagus tips, vegetables, or salad. Drizzle with a little olive oil. Can be served hot or cold. One serving is enough as a starter.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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