Ingredients
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250
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15
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1
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142
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175
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50
-
-
-
-
-
-
-
-
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Directions
Asparagus and Prawn in a Cream Sauce, An elegant, but easy starter dish for a special occasion , An elegant, but easy starter dish for a special occasion
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Steps
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1
Done
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Cook the Aspargus in Boiling Water For 5 Mins Drain and Reserve 250 Ml of the Cooking Liquid. |
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2
Done
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Melt the Butter in the Pan and Add the Shallot. Cook Slowley For 5 Mins Without Browning. |
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3
Done
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Add the Reserved Cooking Liquid and Boil Rapidly, Reducing Until Only 3 Tablespoons Remain. |
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4
Done
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Add the Cream to the Pan and Boil Rapidly For Approx 3 Mins Until Mixture Thickens. |
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5
Done
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Stir in the Asparugus and Cooked Prawns ( Shrimp ) and Season With Salt and Pepper. Cover and Set Aside. |
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6
Done
|
Roll Out the Pastry on a Floured Surface Until About 5mm Thick and Cut Small Cresecnt or Star Shapes |
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7
Done
|
Place the Pastry Shapes on a Baking Tray Brush With Beaten Egg and Bake in a Pre Heated Oven For About 3/4 Mins Until Risen and Golden. |
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8
Done
|
Gentley Warm the Asparagus and Mixture and Spoon Onto Warm Serving Plates. |
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9
Done
|
Garnish With Pastry Shapes and Parsley and Seve Immediately. |
