John Myers
Contents
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nā mea hoʻohui
- 2 popo ʻAiki puna hou
- 1 kg Asparagus hou
- 4 Kumumea pā paʻi lau palahalaha
- 1 kālai Pālei huila
- 3 Kumumea Lemona balm hou
- 1 Mug of whipped cream
- 300 g ʻO ka cheese herb i hana ʻia
- 0,5 Lemona, kahi o ka wai
- Sugar, 2 teaspoons organic vegetable stock
- ʻO ka paʻakai
- 0,25 lita ʻO ka waina ʻālohilohi Riesling
- 350 ml Kahua Asparagus
- ʻuala paʻakai
Na Ke Kumu
- Wash the spring onions and remove the outer leaves. Cut into small pieces. Peel the asparagus, cut off the ends. Remove the herbs from the stems and cut the leaves into small pieces.
- Put water, vegetable stock, sugar and lemon juice in a roasting pan. Add the spring onions and simmer for 10 minutes. Now add the asparagus and simmer until firm to the bite.
- Remove the asparagus, wrap it in aluminum foil and keep it warm in the preheated oven at 70 degrees Celsius. Bring the brew with Riesling and vegetable stock and the herbs and cheese to the boil. The sauce should be creamy. Turn down the temperature and stir in the cream.
- So, the boiled potatoes are now ready. Roll both ham slices into rolls on the plates. Sprinkle the potatoes with curly parsley. Add the asparagus and the sauce. Good Appetite
kino
Lawelawe: 100gKāleka: 31kcalKalepona 2.8gKumuʻiʻo: 1.6gMomona: 0.1g
