Asparagus

Ingredients:

• 1½kg white or green asparagus
• 400g (14⅛ oz) mushrooms
• 1 clove of garlic
• 1 shallot
• 2 basil leaves
• 600g (1lb 5⅛ oz) spinach
• 1 orange
• 100g (3½ oz) low-fat margarine
• 10g (⅓ oz) fresh chervil
• 10g (⅓ oz) chives
• 1 tbsp corn flour

Preparation:

Peel the asparagus and cook them for 2 minutes in a little water. As soon as the water boils let the liquid cool down. Rasp the skin off the orange leaving the pith behind, wash the spinach and remove any stalks. Finely chop the shallot and the clove of garlic. Brush any dirt off the mushrooms and slice them up.

Sauce
Melt 50g (1¾ oz) low-fat margarine in a saucepan. Add the finely cut chervil, chives and basil to the saucepan and simmer for 2 minutes. Then add 1 ladleful of the asparagus liquid and the corn flour. Allow to boil briefly and add pepper and salt to taste. Lay the half-cooked asparagus to dry on some kitchen paper.

Heat up the Table Chef, grease it with some low-fat margarine and place the shallot and garlic on it. Stir with a spatula and then fry the cut mushrooms. When they are cooked and a light-brown colour put them into a large dish. Then oil the plate again with margarine, and sprinkle with orange zest. Add the spinach and cook until done at a temperature of 215°. Make sure you stir regularly. Finally, transfer the spinach to a preheated vegetable dish. In order to finish cooking the asparagus grease the plate again. Cook the asparagus light-brown at a temperature of 195°. When they are ready, put the spinach in the middle of the dish, lay the asparagus on this and arrange the mushrooms and the spice sauce around it. A light white wine makes an excellent finishing touch to this non-fattening dish.

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Table Chefs

The most versatile Princess griddles, suitable for meat, fish, vegetables, potatoes, but also for foods like crêpes.
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