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Asparagus Tortilla


250 g asparagus

200 g cooked potato

2 tablespoons oil

1 teaspoon margarine

2 dl soy cream

1 tablespoon cornstarch

pinch turmeric

salt, pepper

chives, parsley




Peel the asparagus and slice into 2 cm chunks. Peel and slice the cooked potatoes.
Heat the oil and margarine in a skillet, add the asparagus and potatoes and cover. Shake the skillet occasionally.
Combine the cream, cornstarch, salt, pepper and turmeric and pour over the asparagus and potatoes. Serve sprinkled with chives and parsley. This dish goes great with crisp green lettuce.

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