Asparagus with herb mashed potatoes

Name: Asparagus with herb mashed potatoes
Cook time: 40 min
Total time: 40 min
Yield: 3
Ingredients: 1.5 kg white asparagus; 7-10 Tbsp Salt; 1 pinch Sugar; 1 Lemon slice of 1 untreated lemon; 1 Pot of chervil; 2 stem(s) Parsley; 1/8 l Milk; 1 Sacchetto di purè di patate (3 porzioni); 30 g Hazelnut kernels; 30 g Pistachio kernels; 80 g Butter; 7-10 Tbsp Chervil

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 3

1.5 kg white asparagus
7-10 Tbsp Salt
1 pinch Sugar
1 Lemon slice of 1 untreated lemon
1 Pot of chervil
2 stem(s) Parsley
1/8 l Milk
1 Sacchetto di purè di patate (3 porzioni)
30 g Hazelnut kernels
30 g Pistachio kernels
80 g Butter
7-10 Tbsp Chervil

Directions

1
Wash and peel the asparagus and cut off the woody ends. Cook the asparagus in boiling salted water with some sugar and a slice of lemon at medium heat for about 20 minutes. In the meantime, wash and finely chop the chervil and parsley. Bring 3/8 litres of water and 1/2 teaspoon salt to the boil. Remove the pot from the heat. Add milk and herbs. Stir in puree flakes.
2
Let it swell for 1 minute and stir again. Chop hazelnuts and pistachios. Melt butter. Arrange asparagus and puree on plates. Sprinkle with nuts. Pour melted butter over them and sprinkle with chervil leaves