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Add a photoRaciónes: 4
Ingredientes
- 4 slc white bread made into crumbs
- 1 x salt and pepper
- 50 gm butter
- 2 x hard boiled Large eggs small bunch fresh chives minced
- 12 x asparagus spears
- 4 Tbsp. mayonnaise (qv)
- 4 med artichoke hearts cooked
- 2 x tablespoans dill oil (qv) parmesan cheese shavings
- 16 sprg fresh dill
- 2 Tbsp. red pepper coulis (qv)
Direcciones
- Season the breadcrumbs with salt and pepper and fry ir the butter till golden brown.
- Place on kitchen paper to absorb
- Cook the asparagus in a saucepan of boiling salted wate for 10 min or possibly till tender.
- To keep the colour immerse in iced water.
- When cold slice and bind with mayonnaise.
- Slice each artichoke at an angle into about 6 equal pcs and toss in a bowl with most of the dill oil and the salt and pepper
- Presentation
- Arrange the pcs of artichoke in a ring on individual plates reforming the original shape.
- Place a 10cm pastry ring in the ring of artichoke.
- Divide the asparagus mix between the 4 dish followed by the breadcrumb mix.
- Press down lightly and remove rings.
- Place the Parmesan shavings on top.
- Pour the remaining dill oil around the artichoke.
- Place 4 dill sprigs decoratively around the artichoke.
- If you wish add in a few drops of red pepper coulis around the plate
- Serves 4 as a starter
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 4 servings | |
| Calories 258 | |
| Calories from Fat 215 | 83% |
| Total Fat 24.35g | 30% |
| Saturated Fat 8.81g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 120mg | 40% |
| Sodium 202mg | 8% |
| Potassium 231mg | 7% |
| Total Carbs 7.11g | 2% |
| Dietary Fiber 4.7g | 16% |
| Sugars 1.25g | 1% |
| Protein 4.87g | 8% |
