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Asparagus with new potatoes e of cottage cheese
(LIGHT kitchen)

Asparagus with new potatoes and cottage cheese

The asparagus season continues and I continue to bring them to the table;
in all sauces!

This time I propose them served on a sauce made with cottage cheese and orange juice; with lots of aromatic herbs together.

A wonder to try now!

And if it happens to you, as happened to me the time I decided to photograph all the steps, to find you without chervil (which would be really good), do not worry:
just replace it with parsley or pimpinella.
And so I did in these photos: the result is equally excellent.

And now, starting as always from the ingredients, let's start cooking!

ingredients:

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new potatoes

g.

225

rooms

q.s.

kümmel (caraway)

q.s.

asparagus

g.

250

of cottage cheese

g.

100

large-grain mustard

ts.

1

freshly squeezed orange juice

TS.

2

chervil (v. Note)

deck

1

chive

q.s.

extra virgin olive oil

TS.

½

Preparation:

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Clean and wash the potatoes without peeling them; cook them in salted water flavored with a bit of kümmel.

Wash the asparagus eliminating the hard parts. Cook them for about ten minutes until they are cooked but not soggy.

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Chop the chervil (or parsley, however, reserve a bit 'of leaves for the final decoration!) With the chives and keep them aside.

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Heat in a saucepan, continuing to mix, the cottage cheese, mustard, salt and orange juice.

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Remove from heat and complete with EVO oil and parsley / chervil and chopped chives.

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Pour the sauce onto a preheated dish ...

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and place the potatoes and hot asparagus on top; decorate with pieces of chervil.

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Bon appetit!

ADVICES AND NOTES:

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