White Asparagus with Creamy Tarragon Sauce
with spinach, potatoes & a jammy egg
Did you know that potatoes retain more vitamins if you leave the skin on while you cook them? This will also save you a bit of time. Talk about a win-win situation!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
200 g
Potatoes
250 g
White asparagus
¼ piece
Onion
2.5 g
Fresh tarragon
1 piece
Egg
(Contains Egg)
100 g
Spinach
75 g
Cooking cream
(Contains Milk)
Not included in your delivery
1 tablespoon
Olive oil
25 milliliters
Water
¼ piece
Low sodium vegetable stock cube
½ tablespoon
[Plant-based] butter
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Boil plenty of salted water in a pot or saucepan for the asparagus. Wash the potatoes and slice into rounds. Cut off 2cm from the base of the asparagus and discard, then peel the asparagus but leave the tips intact. Chop the onion.
Transfer the potatoes to a deep frying pan and pour in the water (see pantry for amount). Cover with the lid and steam for 8 - 10 minutes over medium-high heat, then drain if necessary. Remove the lid and drizzle with olive oil, then fry for 5 - 7 minutes until done. Season to taste with salt and pepper.
Wash the egg. Boil the asparagus for 3 minutes over medium-high heat, then add the egg and boil for 6 - 7 minutes as preferred (see Tip). Drain and then rinse the egg under cold water. Peel the egg and cut it in half.
Tip: the cooking time may differ depending on how thick your asparagus is. Check it and then boil for less or more time as necessary.
Melt a knob of butter in a saucepan and fry the onion for 2 - 3 minutes over medium-high heat, then add the cream and crumble in the stock cube (see pantry for amount). Bring to the boil and allow to thicken and reduce for 6 - 9 minutes as preferred. Finely chop the tarragon and stir it into the sauce, then season to taste with salt and pepper.
Take the potatoes out of the pan and set aside. Heat a drizzle of olive oil in the same pan and fry the spinach until it has wilted and reduced. Season to taste with salt and pepper.
Serve the spinach on plates and top with the asparagus and the creamy tarragon sauce. Serve the potatoes and the boiled egg alongside.
Did you know… white asparagus is grown underground, which is how it gets its colour; the lack of sunlight stops it from producing chlorophyll. Both white and green asparagus contain folic acid, which plays an essential role in the production of red blood cells and in boosting energy levels.