Pumpkin cream with asparagus, ginger, dried tomatoes and arugula
- 250 grams pumpkin
- 100 grams potatos
- 2 tbsp ginger, finely chopped
- 2 sprigs chives, finely chopped
- 3 tbsp unsalted butter
- 1/2 liter chicken broth
- 2 tbsp olvie oil
- 45 grams dried tomatoes cut julienne style
- 12 green asparagus (blanched and cut diagonally)
- arugula cut into strips
- Fry the chives together with the ginger, then include the broth, potatoes, pumpkin and boil until the vegetables are soft, strained, blend in the blender, place in a saucepan and keep warm covered.
- Sauté the blanched asparagus together with the dried tomatoes and the arugula, season with salt and pepper.
- Presentation:Place the cream in a soup plate and in the center the asparagus ragout with the dried tomatoes.!!!
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