Tartlets with White Asparagus
- Filling:
- 300 g mushrooms
- 200 g carrots
- 1 batch of green asparagus
- 1 can of white asparagus
- 50 g green peas
- Sauce:
- 3 tbs flour
- 3 tbs butter
- Water from the canned asparagus
- 500 ml milk
- 1 boullion cube
- Salt & pepper
Method
Makes 15-20 tartlets
Filling
Cut the mushrooms and carrots in small pieces/cubes. Cut the green asparagus in small pieces as well.
Cook for 5 minutes.
Drain water from the canned asparagus, keeping it for later.
Add white and green asparagus, add peas. Turn off the heat and move on to the sauce.
Sauce
Melt the butter and add the flour. Mix and let it simmer for a bit. Add the asparagus water. Mix well and add milk slowly, little by little whilst stirring. Let simmer at low heat for 5-10 minutes. Add boullion cube and ad salt and pepper to taste.
Mix with the filling and let simmer for another 5 minutes at low heat.
Heat the tartlets in the oven for 3-5 minutes.
Add the sauce filling to the hot tartlets and serve immediately.
