Gary Rhodes

Asparagus Vichyssoise

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Preparation info
  • Serves

    Four-Six

    • Difficulty

      Easy

Appears in
Keeping it Simple
Keeping it Simple

By Gary Rhodes

Published 2005

  • About

Ingredients

  • 16 asparagus spears
  • 25 g (1 oz) butter
  • 1

Method

  • Cut the tips of the asparagus into 4 cm (1½ inch) lengths, slicing the remaining spears finely.

  • Melt the butter in a large saucepan and add the onion, leek and potato