Garden pea and asparagus toasts 

Garden pea and asparagus toasts

(0)

Calories:994 kcal
Difficulty:easy
Preparation:20 min
Ready in:40 min
Vegetable
Advertisement
1 serving contains (Percentage of daily recommendation)
Calories994 kcal(50%)
Protein32 g(64%)
Fat24 g(30%)
Carbohydrates169 g(65%)
Added Sugar0 g(0%)
Roughage5 g(17%)

Recipe author: EAT SMARTER

Ingredients

For servings

⅔ cupspeas
1small cooked potatoes diced
1 cupgreen Asparagus trimmed
1small onions chopped
½ tablespoonsbutter
⅔ cupsvegetable stock
salt
peppers
marjoram thyme and caraway
⅓ cupsCrème fraiche
6 slicesBaguette
1 teaspoonlemon juice
extra virgin olive oil for drizzling
shaved Parmesan to garnish
Watercress to garnish
Advertisement
Advertisement

Directions

1 Preheat the oven to 220°C (200° fan) | 425F | gas 7.
2 Wash and drain the green asparagus, cut the tips off the spears and reserve.
3 Heat the butter in a pan and sweat the onion until soft. Add the stock, herbs and seasonings and bring to the boil. Reserve 1 tbsp peas and add the rest of the peas, the asparagus stalks (without the tips) and the diced potato to the onion stock. Cook for about 5 minutes. Drain and roughly mash with a potato masher.
4 Mix in the crème fraîche and season to taste with salt, pepper and lemon juice.
5 Place the baguette slices on a baking tray and toast in a hot oven for about 3-5 minutes. Meanwhile quickly sauté the asparagus tips and reserved peas in a little olive oil.
6 To serve, spread the toasted bread while still hot with the pea and asparagus puree. Top with the fried asparagus tips and peas and scatter the crostini with Parmesan shavings.
7 Drizzle with olive oil and sprinkle with pepper if you wish. Arrange attractively on a platter with the watercress.
Advertisement

Comments

This recipe hasn't received any comments yet.

Leave a Comment



Tags