Summary

Ingredients

• 750 g asparaus, white
• butter
• 1 mango (s), ripe
• 125 g crème fraîche
• 1 tablespoon herbs as desired, chopped
• 1 teaspoon mustard
• salt
• sugar

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Instructions

1. Peel the asparagus and cook in salted water with a little butter and sugar.
2. Mango cream: Wash and peel the mango and cut the flesh from the core. Set aside a few columns. Puree the rest of the pulp and mix with the crème fraîche, freshly chopped herbs and mustard. Season to taste with salt. You can also use crème fraîche herbs instead of the fresh herbs.
3. Serve the cream with the asparagus and decorate nicely with mango slices. If you want, you can briefly heat the cream in the microwave.
4. Also goes very well with turkey steaks. Then I fry the mango wedges briefly in the pan and place them on top of the meat.