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Vegetable Torte
Preparation info
- Serves
4
- Difficulty
Medium
Appears in
By Lulu Grimes
Published 2009
Ingredients
150 g 5½ oz 80 ml 2½
Method
- Wash the asparagus and remove the woody ends (hold each spear at both ends and bend it gently — it will snap at its natural breaking point). Remove the spear tips of the asparagus and slice the remaining stems. Bring a small saucepan of salted water to the boil and cook the asparagus stems for about 2 minutes. Add the tips and cook for a further 1 minute
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