Servings:
4
Prep time:
10
Cooking time:
20
INSTRUCTIONS
- Wash the potatoes, peel them, cut them into chunks and cook them with milk and about a liter of water.
- Season with salt and pass everything to the vegetable mill together with the asparagus stalks. Keep the florets aside.
- Bring to a boil the obtained cream, add salt and the asparagus tops. Serve hot with the bread croutons and, to taste, a mince of black pepper and a tablespoon of grated Parmesan.
