Artichoke And Asparagus Mimosa Recipe

• 4 slc white bread made into crumbs
• 1 x salt and pepper
• 50 gm butter
• 2 x hard boiled Large eggs small bunch fresh chives minced
• 12 x asparagus spears
• 4 Tbsp. mayonnaise (qv)
• 4 med artichoke hearts cooked
• 2 x tablespoans dill oil (qv) parmesan cheese shavings
• 16 sprg fresh dill
• 2 Tbsp. red pepper coulis (qv)

1. Season the breadcrumbs with salt and pepper and fry ir the butter till golden brown.
2. Place on kitchen paper to absorb
3. Cook the asparagus in a saucepan of boiling salted wate for 10 min or possibly till tender.
4. To keep the colour immerse in iced water.
5. When cold slice and bind with mayonnaise.
6. Slice each artichoke at an angle into about 6 equal pcs and toss in a bowl with most of the dill oil and the salt and pepper
7. Presentation
8. Arrange the pcs of artichoke in a ring on individual plates reforming the original shape.
9. Place a 10cm pastry ring in the ring of artichoke.
10. Divide the asparagus mix between the 4 dish followed by the breadcrumb mix.
11. Press down lightly and remove rings.
12. Place the Parmesan shavings on top.
13. Pour the remaining dill oil around the artichoke.
14. Place 4 dill sprigs decoratively around the artichoke.
15. If you wish add in a few drops of red pepper coulis around the plate
16. Serves 4 as a starter

bread, salt, butter, eggs, mayonnaise, hearts cooked, dill oil, dill, red pepper

Taken from cookeatshare.com/recipes/artichoke-and-asparagus-mimosa-69647 (may not work)