White Asparagus Box
three courses | 4 servings
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1500 g
White asparagus
1 piece
Shallot
150 g
Cooking cream
(Contains Milk)
4 pinch
Nutmeg
2 piece
Wholegrain ciabatta
(Contains Barley, Oats, Rye, Sesame, Soy, Wheat May be present Egg, Gluten, Milk, Mustard, Tree nuts)
1000 g
Potatoes
4 piece
Egg
(Contains Egg)
6 slice
Ham
120 g
Smoked salmon
(Contains Fish)
4 piece
Cheesecake with red berries
(Contains Wheat, Egg, Milk, Soy May be present Tree nuts, Peanuts)
40 g
Fresh flat leaf parsley & chives
125 g
Unsalted butter
(Contains Milk)
2 piece
Garlic
4 slice
Bacon
Not included in your delivery
1200 milliliters
Low sodium chicken stock
to taste
Salt and pepper
½ tablespoon
Olive oil
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C.
- Peel the white asparagus and trim the tough ends. Roughly chop 500g of the asparagus for the soup, and set the rest of the asparagus aside.
- Finely chop the shallot and garlic.
- Finely chop the parsley and chives.
- In a large pot, heat the olive oil and fry the shallot for 2 - 3 minutes.
- Add the chopped asparagus and the stock, then season with black pepper. Bring to a boil and let simmer for 15 - 20 minutes.
- Blend the soup with an immersion blender to a smooth consistency, then stir in the cream and nutmeg.
- Bake the ciabatta in the oven for 5 - 6 minutes.
- Meanwhile, add 100g of butter to a bowl. Mix with the garlic and half of the parsley and chives. Season with salt.
- Roughly chop the bacon slices. Heat a clean frying pan over medium-high heat and fry the bacon for 3 - 4 minutes until crispy.
- Serve the soup in bowls and garnish with the crispy bacon (see Tip). Serve with the ciabatta on the side and half of the garlicky herb butter.
Tip: You can either serve the soup right away or wait until the main course is also done!
- Wash the potatoes and then cut into rough pieces.
- Transfer to a pot or saucepan and submerge with water, then boil the potatoes for 12 - 15 minutes. Drain and set aside.
- Boil plenty of water in a saucepan. Carefully transfer the eggs to the water and boil for 8 - 10 minutes. Rinse the eggs under cold water.
- Boil the rest of the asparagus in a large pot or an asparagus pan for 6 – 8 minutes until tender, then drain.
- Peel the eggs and slice them.
- Add the potatoes to a serving dish and mix with 25g of butter and the rest of the fresh herbs.
- Transfer the asparagus to a serving platter, top with the smoked salmon and ham, and then top with the eggs.
- Dollop small amounts of the rest of the garlicky herb butter on top of the asparagus.
- Remove the cheesecake from the package and serve.