A delicious recipe for using lovely fresh asparagus spears. This bowlful was made from spears picked in the Copped Hall walled garden.
Cook Time | 30 minutes |
Servings |
person
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Ingredients
- 5 or 6 fresh asparagus spears chopped
- ½ cup double cream
- 2 tbs vegetable gravy granules
- ½ tsp chilli flakes
- salt and black pepper
Ingredients
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Instructions
- Heat 2 mugs of water in a pan, and add 2 tablespoons of vegetable gravy granules when the water starts to boil. Whisk until they thicken.
- Add in the chopped asparagus along with ½ teaspoon of chill flakes, salt and pepper. Simmer for 20 minutes, then mash using a potato masher.
- Add in half a cup of double cream and stir, then put back on the heat and stir for one minute. Serve immediately in a bowl with a sprinkle of chilli flakes and some more black pepper.
Recipe Notes
Delicious with some fresh crusty bread!
Recipe by Victoria Robertson
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