We and third parties, as service providers, use cookies and similar technologies (hereinafter "cookies") to provide and protect our services, to understand and improve their performance and to serve relevant ads. For more information, please see our Cookie Policy. Select "Accept cookies" to give your consent or select the cookies you wish to allow. You can change your cookie choices and withdraw your consent at any time from our website.
Authorized Cookies:
More details

Tuna and Piquillo Pepper Croquettes with Asparagus Cream

Ingredients

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

Preparation

Prepare the asparagus cream:

· Sauté the onion and 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.

RELATED PRODUCTS