Make a mash

Ingredients:

• 600 g Aviko Super Mash Homemade
• 4 tomatoes
• 2 cloves of garlic
• 1 lemon
• 8 green asparagus
• 4 tbsp olive oil
• 75 g Parmesan cheese
• 4 egg yolks
• 1 tbsp fresh horseradish
• 2 tbsp basil
• 1 tbsp chives with flowers

Method

Preparation: 30 minutes

• Cut the tomatoes into cubes for the tomato infusion. Finely chop the garlic. Scrub the lemon clean. Remove the woody end of the asparagus.
• Put the tomato with half of the garlic and 75 ml of water in a saucepan. Heat the tomato for about 5 minutes until a thick puree forms. Reduce the heat and season with 2 tablespoons of olive oil, salt and pepper.
• Brush the asparagus with 2 tablespoons of olive oil.
• Grill the asparagus on the BBQ or in the grill pan for 5 minutes until al dente. Prepare the mashed potato according to the instruction on the packaging.
• Grate the cheese. Sprinkle a mound of 4 tablespoons of Parmesan cheese on the BBQ or in a dry frying pan. Let the cheese melt and bake into a crispy cookie. Let the crispy cheese cool. Finely chop the basil and chives.
• Stir the egg yolks into the mashed potato. Season the puree first with the tomato infusion and then with the rest of the Parmesan cheese and garlic, horseradish, basil, salt and pepper.
• Spoon the mashed potato into 4 large quenelles on 4 plates. Place the grilled asparagus on top. Sprinkle with the chives and picked chive flowers. Grate the lemon zest to taste and add the crispy Parmesan cheese. Spoon the beurre noisette around the mash and serve.

Tip: Make a large quantity of tomato infusion so that you always have a tasty base on hand to quick and easy
make a delicious mash.