Delight yourself with this asparagus and bimi purée recipe with tarragon and lemon. Light and easy to prepare, this recipe will be an ideal accompaniment for your fish and meats.
Peel and cut the potatoes into coarse pieces. Cook the potatoes with the beans and green asparagus for 20 minutes by steaming, or in a pot with 200ml of water.
At the end of cooking, drain the vegetables. Add the tarragon leaves and the juice of half a lemon (or less if you prefer milder flavors).
Add the butter and cream, then blend until you obtain a smooth puree. You can adjust the consistency by adding a little more cream to the mixture.
To finish, adjust the seasoning with salt and pepper to your taste, and serve hot as a side dish.
0 servings
4
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