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Asparagus with mango cream

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Ingredients for 2 servings:

  • 750 g asparagus, white
  • butter
  • 1 mango(s), ripe
  • 125 g crème fraîche
  • 1 tbsp herbs as desired, chopped
  • 1 tsp mustard
  • Salt
  • Sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peel the asparagus and cook in salted water with a little butter and sugar until tender. Mango cream: Wash and peel the mango, and cut the flesh away from the stone. Set aside a few wedges. Puree the remaining flesh and mix with crème fraîche, freshly chopped herbs, and mustard. Season with salt. You can also use herb crème fraîche instead of the fresh herbs. Serve the cream with the asparagus and garnish with mango wedges. If you like, you can also heat the cream briefly in the microwave. It also goes very well with turkey steaks. I then briefly fry the mango wedges in a pan and place them on top of the meat.

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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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