1. Trim asparagus and boil in salted water until cooked. Refresh in cold water. 2. Boil potatoes in their skin until cooked. Drain and peel. 3. Crush potatoes with the butter with the back of a fork. Season with salt and pepper. 4. Whip the cream, season with salt and pepper and add the chives and a good squeeze of lemon juice. 5. In a hot pan, fry the asparagus with the olive oil, season. 6. Place the crushed potatoes in a bowl, rest the asparagus on top and cover with chive cream. NOTES : Chef:Paul Heathcote
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|Serving Size: 1 Serving (439g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 296 (56%)|
|Amt Per Serving||% DV|
|Total Fat 32.9g||44 %|
|Saturated Fat 17.3g||87 %|
|Monounsaturated Fat 11.7g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 72.2mg||22 %|
|Sodium 217.1mg||7 %|
|Potassium 1403.1mg||37 %|
|Total Carbohydrate 55.2g||16 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 49.2g|
|Protein 8.9g||13 %|
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Calories per serving: 532
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