Steamed asparagus with potato cream and Parmigiano Reggiano Vacche Rosse 24 months shavings
An elegant and springtime dish: green asparagus steamed on a soft potato cream, enriched with shavings of Parmigiano Reggiano Vacche Rosse 24 months, fresh aromatic herbs, and edible flowers for a gourmet touch.
Ingredients
- Green asparagus
500g500g - Potatoes
350g350g - Parmigiano reggiano vacche rosse 24 months
40g40g - Whole milk
100mL100mL - Butter
20g20g - Extra virgin olive oil
20mL20mL - Fine saltto taste
- Black pepperto taste
- Fresh aromatic herbs (thyme, marjoram, chives)to taste
- Edible flowers (optional)to taste
Purchasable products
Parmigiano Reggiano Vacche Rosse 24 Months (approx. 1 KG)
1 product1 product € 29.50
Preparation
- STEP 1 OF 5
Wash the asparagus, remove the toughest part of the stem. Steam them for about 8-10 minutes, they should remain green and crunchy. Set them aside.
- STEP 2 OF 5
Peel and cut the potatoes into pieces. Boil them in salted water for 15 minutes, then drain and mash them with a potato masher.
- STEP 3 OF 5
In a small pot, heat the milk with the butter, add the potatoes and work until you obtain a smooth cream. Adjust with salt and pepper.
- STEP 4 OF 5
Place the hot potato cream in the center of the plate, lay the asparagus on top and drizzle with a little extra virgin olive oil.
- STEP 5 OF 5
Finish with generous shavings of Parmigiano Reggiano Vacche Rosse 24 months, chopped fresh aromatic herbs, and, if you like, some edible flowers for decoration.
General Information
Storage notes
Consume immediately. You can store the potato cream and asparagus separately in the refrigerator, in closed containers, for up to 1 day.
Origin
Italia, Toscana
Analysis
Attention
Macronutrients (100 gr)
Attention
| Energy (kcal) | 96.62 |
| Carbohydrates (g) | 8.22 |
| of which Sugars (g) | 2.24 |
| Fat (g) | 5.13 |
| of which Saturates (g) | 2.18 |
| Protein (g) | 4.1 |
| Fiber (g) | 1.56 |
| Sale (g) | 0.02 |
- Proteins4.1g·22%
- Carbohydrates8.22g·43%
- Fats5.13g·27%
- Fibers1.56g·8%