Asparagus Cocktail

Name: asparagus Cocktail
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 500 g White asparagus; 100 g mushrooms; 1 press orange squeezed out and sieved; 2 ripe pears (eg conference), peeled; 100 g cooked yorkham in strips; 1 tomato; 4 el mayonnaise; 1 cup whipped cream 125 ml

A tasty recipe. The starter contains the following ingredients: meat, white asparagus, mushrooms, orange juice (squeezed and sifted), hand pears ((eg conference), peeled), cooked york ham (in strips), tomato, mayonnaise and whipped cream (125 ml).

Ingredients

Directions

Peel the asparagus all around with a peeler from just below the cup and remove the woody ends. Cook for 15 minutes in plenty of water. Wipe the mushrooms clean and cut into slices. Put them in a bowl with 4 tbsp orange juice, spoon and leave in a cool place for 10 minutes. Drain the asparagus and allow to cool. Cut into slices of about 1 cm.
Cut the pears into pieces, remove the core and cut into cubes. Add the asparagus, pear and ham to the mushrooms. Season with salt and pepper and gently cover.
Cut the tomato crosswise and immerse for 20 seconds. in boiling water. Take out and let cool. Peel off the sheet. Halve the tomato, remove seeds and moisture. Cut 1 half into cubes. Press the other half through a sieve and mix with the mayonnaise. Add pepper and salt to taste.
Beat the whipped cream almost stiffly. Spatula with 1 tbsp orange juice through the tomato mayonnaise. Divide the asparagus over 4 wide slices, scoop 2 1/2 tbsp sauce in each slice and garnish with tomato.