Asparagus With Mango Pink Peppercorn Cream Recipe
Summary
Cooking Time15 MinDifficulty LevelEasy
Ingredients
| Asparagus spears | 900 Gram | |
| Butter | 30 Milliliter | |
| 30 ml flour, all purpose | ||
| Light cream | 250 Milliliter | |
| 250 ml pureed mango pulp | ||
| 15 ml pink peppercorns | ||
Directions
GETTING READY
1) Remove the outer skin and bottom tough ends of asparagus.
MAKING
2) Steam the asparagus in a steamer for 8-10 minutes.
3) In the meantime, in a saucepan, heat butter and stir in flour.
4) Minimize heat and then cook the mixture for 2 minutes.
5) Beat in cream and then allow the mixture to thicken by simmering.
6) Add in mango, beating well and cook further for 3 minutes and finally mix in peppercorns.
7) On a serving platter, place asparagus and pour over sauce.
SERVING
8) Serve immediately.
1) Remove the outer skin and bottom tough ends of asparagus.
MAKING
2) Steam the asparagus in a steamer for 8-10 minutes.
3) In the meantime, in a saucepan, heat butter and stir in flour.
4) Minimize heat and then cook the mixture for 2 minutes.
5) Beat in cream and then allow the mixture to thicken by simmering.
6) Add in mango, beating well and cook further for 3 minutes and finally mix in peppercorns.
7) On a serving platter, place asparagus and pour over sauce.
SERVING
8) Serve immediately.
Chef
