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More details

Tuna and Piquillo Pepper Croquettes with Asparagus Cream

Ingredients

Tuna Croquettes with Piquillo Peppers Frinca / Prielá 4 u
Wild asparagus 5 u
Potato 50 g
Onion 10 g
Liquid cream 50 ml
Water  
Oil  
Salt and Pepper  

Preparation

To prepare the asparagus cream: fry the onion and the potato. Cover with water and cook.

Add the asparagus, reserving the tips. Blend with a blender. Add the cream and mix.

Fry the croquettes.

Fry the reserved asparagus tips.

Arrange the asparagus cream on the bottom of the dish, place the croquettes on top and decorate with the asparagus tips.