Heat 1/2 cup cream in a saucepan over a medium to low heat. Squeeze out any excess water from the gelatine leaves, whisk into the cream and remove from the heat. Blend 340 g asparagus in batches with ...
Season the meaty side of the breast with pepper, then remove from the pan and place, skin side up, in an oiled roasting pan. Pour boiling water over the asparagus, then drain. Arrange the asparagus ...
but with the addition of 6 ounces of cream cheese — or more if you want it extra creamy. Wash 2 pounds of asparagus and tie them into four bundles. Place upright in the bottom of a double boiler.