Asparagus with new potatoes e of cottage cheese
(LIGHT kitchen)
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:
new potatoes |
g. |
225 |
sale |
q.s. |
|
q.s. |
||
g. |
250 |
|
of cottage cheese |
g. |
100 |
large-grain mustard |
ct. |
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.
Chop the chervil (or parsley, however, reserve a bit 'of leaves for the final decoration!) With the chives and keep them aside.
Heat in a saucepan, continuing to mix, the cottage cheese, mustard, salt and orange juice.
Remove from heat and complete with EVO oil and parsley / chervil and chopped chives.
Pour the sauce onto a preheated dish ...
and place the potatoes and hot asparagus on top; decorate with pieces of chervil.
Buon appetito!
ADVICES AND NOTES:
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Recipe, text only: to print or download.
- Caraway seed (in Italian, also, caraway of meadows - ns Carum carvi), not to be confused with the actual cumin (ns Cuminum cyminum)
- Asparagus: green or white, according to taste
- Chervil: when I find it, I use that; otherwise I turn to parsley or pimpinella.
- Light recipe, approx. 400 Kcal
- Related articles: Ragout of asparagus, Milano-style asparagus, white asparagus from Bassano with venetian egg yolk, risotto with asparagus.
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