Asparagus mold with white tuna
- 1 kg of fresh asparagus
- 3 eggs
- 1 egg yolk
- 1/2 glass of cream
- 1 glass of milk
- 1 large or 2 small cans of white tuna
- 1/2 glass of white wine
- 1 spoonful of butter
- 1/2 diced onion
- 1 sliced carrot
- 1 crushed tomato
- 1 dash of fish stock
- salt and pepper.

Skin and cook asparagus. Leave to cool, cut the upper third and keep the pieces. In a container, blend in the milk, crushed stems, eggs, egg yolk, cream, salt and pepper. Strain in sieve then add crumbled tuna. Line molds with butter and fill in with the freshly whipped cream. Leave in oven at 120º for one hour.
Meanwhile, lightly fry onion and carrot in a casserole. Add the wine, tomato and fish stock. Leave the sauce to cook for 20 minutes.
Present on a dish with sauce at the base and the molds in the centre, adorned with the pieces of left over asparagus.

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