John Myers
Potatoes: Puree with Green Asparagus and Wild Garlic
The perfect potatoes: puree with green asparagus and wild garlic recipe with a picture and simple step-by-step instructions.
- 500 g Asparagus green
- 3 piece Potatoes, small
- 2 tablespoon Wild Garlic butter*
- Salt and pepper
- Wild garlic leaves
- Peel the potatoes, cut into small pieces and cook without salt in the boiling water.
- In the meantime, peel the asparagus, cut off the tips and cut the remaining stalks into small pieces.
- Heat half of the wild garlic butter in a pan and fry the asparagus pieces in it. As soon as they are soft, transfer them to a saucepan and puree.
- Drain the potatoes, add the rest of the wild garlic butter and season with salt and pepper, mash everything with a fork.
- Finely chop the wild garlic leaves and mix with the asparagus tips and the asparagus puree into the mashed potatoes.
- Arrange the puree on wild garlic leaves with a few slices of tomatoes or similar.
- * Link to supply: wild garlic butter
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