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Tongue with Fresh Asparagus

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Tongue with Fresh Asparagus

The perfect tongue with fresh asparagus recipe with a picture and simple step-by-step instructions.

  • 2 Pigs tongues cured unsmoked
  • 1 Onion
  • 1 tsp Peppercorns
  • 1 Bay leaf
  • 3 Juniper berries
  • 500 g Asparagus spears white fresh
  • 50 g Butter
  • Salt and pepper
  • 1 pinch Sugar
  • 4 Potatoes
  • Watercress fresh
  1. Cook the tongue gently in the spice stock consisting of water, salt, peppercorns and bay leaf for approx. 60 – 80 minutes. The skin must be easy to peel off.
  2. Cut the peeled tongue into pieces crosswise and toss in browned butter (nut butter) and keep warm.
  3. Peel the asparagus, remove the woody ends and cook in salted water with a pinch of sugar until al dente.
  4. Pour the brown butter over the asparagus.
  5. Serve with boiled potatoes and sprinkle with cress.
Dinner
European
tongue with fresh asparagus

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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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