Potatoes for Caterers
Supporting the British potato industry
Chargrilled English Asparagus with Midsummer Mash Chervil and Scallion Butter
Prep Time: 25 mins
Cook Time: 15 mins
Serves: 10
INGREDIENTS:
- 2 kg English Asparagus
- 1 kg Charlotte Potatoes
- 100g chopped chervil
- 10 spring onion , finely chopped
- 1 Block of butter - 250 g melted
- Salt and pepper
METHOD:
1. Blanch the Asparagus in boiling water for 2minutes, refresh in iced water
2. Boil the Charlotte Potatoes in salted water, cook for 8-10 minutes until tender, drain the water off, and add a little butter.
3. Also add some of the chervil and scallions, season and crush with a fork.
4. Keep Warm. Char-grill the Asparagus or flash fry the Spears of Asparagus to colour lightly.
5. Place the potato into a warm bowl or onto a plate use a pastry cutter if you wish to be neater, arrange the asparagus on top, spoon over the rest of the butter, chervil and scallions. Serve immediately, garnish with chervil if you wish.
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