EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE
Tasty, delicious and easy to prepare the asparagus and potato charlotte is a dish a bit different from usual, perfect to impress your guests.
ASPARAGUS AND POTATO CHARLOTTE
Ingredients for 4 people: 800 grams potatoes – 1 fennel – 1 lemon – 2 eggs – 1 bunch asparagus – 5 tablespoon extra virgin olive oil – green pepper – salt
Peel the potatoes, wash them and cut into cubes. Clean the fennel, keep aside the green leaves and cut into pieces. Steam the fennel and the potatoes for 15 minutes. Meanwhile, clean the asparagus and steam for 20 minutes.
Cut the tips to the height of a charlotte mold of a liter capacity and reduce one-third of the stems into round shaped pieces.
Blend the potatoes, fennel and asparagus stalks left with the eggs, together with the mix obtained the asparagus stalks in rounds and the fennel leaves shredded and salted. Cut the asparagus tips in half lengthwise and arrange them along the edges of the mould coated with wet and wringed baking paper.
Fill the mould with the potato cream, cover with aluminum foil and steam for 40 minutes.
Turn out the charlotte on a serving dish and serve it with lemon juice emulsified with oil, a pinch of salt and a ground pepper.
Enjoy your meal!