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Ingredients
- 300 g asparagus stems, woody ends, cut in pieces (5 cm, see tip)
- 600 g boiling water
- 1 lemon thin peelings of skin only
- 150 g onions quartered
- 30 g olive oil plus extra for serving
- 200 g potatoes peeled and diced (2 cm)
- ½ tsp fine sea salt plus extra for seasoning
- 2 pinches ground black pepper plus extra for serving
-
50
g double cream plus extra for serving
or crème fraîche
- Nutrition
- per 1 portion
- Calories
- 213 kcal / 884 kJ
- Protein
- 4.2 g
- Fat
- 14.8 g
- Carbohydrates
- 13.9 g
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