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ASPARAGUS RAVIOLI
Core
200g asparagus tips, blanched for 2 minutes
garlic clove, crushed
1 shallot, finely chopped, fried in a little olive oil
1 can condensed Campbells Chicken in White Wine soup
2 fl oz skimmed milk
fresh chopped basil
6 fresh lasagne sheets, trimmed into squares and cooked until al dente
Fry the shallots and garlic until soft, add soup and milk, season to taste.
Tip in the asparagus and stir to warm through.
Stir in the basil. Serve 3 sheets of pasta per person, layered up with the asparagus sauce.
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