Asparagus cream
Sooooo if some of you hadn’t yet noticed, we’re moving. And this not only means selling loads of furniture, knick knacks and my two beautiful aquariums but it also means emptying the freezer. By emptying, I mean eating of course!
So last Sunday I opened the freezer and saw a whole bag of frozen asparagus, then opened the fridge and saw some bacon, puff pastry and eggs….
Here’s the recipe. And I can’t help but saying that is was really, really good!
Ingredients:
- bacon
- butter
- stock
- asparagus
- cream cheese
- fresh fresh egg
- parmesan
- ginger rolls -> you can find the recipe here 🙂
In a non-stick pot, put the bacon and, when it starts to sizzle, add a teaspoonful of butter
When it starts browning, add the stock and wait for it to come to a boil
as soon as the stock starts to boil, add the frozen asparagus
and when they start to soften, the dollop of cream cheese
Now, what I did was only semi-blend the cream, so that it was creamy but some chunky crunchy pieces would stay. And I must say that I liked it a lot this way.
Check for seasoning, then add the egg, right in the middle
Let the cream come to a boil so that the white cooks but the yolk stays runny, then plate and cover it with parmesan 😉
Serve with the ginger rolls. I made them more like buns here, and I’m still not sure if I like rolls or buns better. The taste, however, was perfect!
Enjoy!
Together with Nicole Duplaix, Chair of the IUCN-SSC Otter Specialist Group , I wrote a book all about otters and how wonderful they are. Check it out We Love Otters
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