Asparagus packs
easy
45 mins
45 mins
Ingredients
- 24 White asparagus spears
- 1 kg Potatoes
- 7-10 Tbsp Salt
- 7-10 Tbsp Sugar
- 4 Stem(s) Petersile
- 1 collar Chives
- 1 (250 ml) bottle "cooking with finesse" (you may; 7 % fat, the light alternative to cream)
- 3-4 Tsp Cornstarch
- 250 ml low-fat milk
- 25 g Half-fat margarine
- 7-10 Tbsp grated nutmeg
- 24 discs Pepper salami (you may)
Directions
- 1
Wash and peel the asparagus and cut off the woody ends. Wash, peel and chop the potatoes and cook in salted water for about 20 minutes. Boil up about 1 litre of water (the asparagus should be just covered), some salt and sugar in a wide pot and cook the asparagus in it for 15-18 minutes.
- 2
Wash the herbs and dab dry. Finely chop the parsley leaves. Cut approx. 8 chives into fine rolls. Remove asparagus from the water and keep warm. Bring 200 ml asparagus stock and 200 ml "cooking with finesse" to the boil.
- 3
Stir 50 ml "cooking with finesse" and starch until smooth, stir into the sauce and bring to the boil again. Heat milk and margarine, drain potatoes, mash with a potato masher. Stir in the milk bit by bit.
- 4
Season to taste with salt and nutmeg. Add herbs to the sauce and season with salt, nutmeg and pepper. Wrap 2 asparagus spears in 2 slices of salami each and tie them together with a chive stalk.
- 5
Put 3 asparagus packs on 1 plate, pour sauce over each and garnish with chives. Serve with mashed potatoes.
Nutrition Facts
350 kcal
41 g
13 g
16 g
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