Asparagus with Broccoli Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 egg (s)
- 500 g asparaus
- 200 g broccoli
- some lemon juice
- 200 ml milk
- salt and pepper
- 50 g cream
- 2 tablespoon breadcrumbs
- 10 g butter
- nutmeg
- 1 liter water
Print Recipe
Pin Recipe Instructions
- Boil the egg hard for about 10 minutes. Peel the asparagus and cut off the end pieces. Wash the broccoli and cut into small florets. Cut the thin broccoli stalks into slices.
- In a large saucepan, bring 1 liter of water with salt and lemon juice to the boil and cook the asparagus spears in it for 7 minutes. Take out and let cool on a plate. The cooking water will be needed again later.
- Cook the broccoli in the milk for about 7 minutes until soft. Season with salt, pepper and nutmeg. Finely puree the broccoli, which is still slightly firm to the bite, with the hand blender and pour in the cream. Season to taste and set aside, covered.
- Peel and chop the hard-boiled egg. Toast the breadcrumbs in the butter until golden brown.
- To serve, add the asparagus to the hot asparagus water for 1 minute. Spread the broccoli cream on the plates, place the asparagus stalks on top and sprinkle everything with the breadcrumbs and ice cubes.
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