Cooking Instructions
- 1
Blanche asparagus in boiling salted water till cooked.
- 2
Confit potatoes in clarified butter.
- 3
Dip the portobello mushroom in balsamic vinegar dressing then grill it.
- 4
Mix the potato and the portobello mushroom, then serve it in a deep dish topped with the blanched asparagus, cheese and presented with the rocket leaves.
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Comments (2)
The only thing that could be improved is maybe that it ends up being a bit dry, so it could do with a drizzle of balsamic vinegar dressing in the end.