Asparagus Tonnato
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 55 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1.2 kg asparagus, green
- 1 piece (s) spring onion (s), finely chopped
- 2 cloves garlic, very finely chopped
- 1 large can tuna
- 1 tablespoon olive oil
- 0.5 dl ½ white wine
- 1 dl chicken broth
- 3 tablespoon mayonnaise
- 50 g crème fraîche
- a bit salt
- some pepper, from the mill
- Lemon juice, little
- 20 g butter
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- Sauté the spring onions and chopped garlic in a non-stick frying pan in hot olive oil for 2-3 minutes, deglaze with white wine and reduce to a good half.
- After it has cooled down a bit, put the liquid, the torn tuna and the broth in a tall mug and puree very finely with the hand blender. Stir in the mayonnaise and crème fraîche and season the sauce with salt, pepper and lemon juice.
- Peel the green asparagus a little at the lower end and shorten it by approx. 2-3 cm. Do not cook too soft in a little boiling salted water to which you add a pinch of sugar and salt and a little butter.
- Drain the asparagus well and arrange on 4 plates, drizzle with the tuna sauce.
- If you want it as a main course, double the quantities.
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