Asparagus with paprika & cream recipe

  • Serves 5
  • 10 mins to prepare and 10 mins to cook
  • 332 calories / serving
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110455 asparagus with papirka and cream sauce HERO

In a heavy based saucepan, heat over a simmer and reduce the double cream by half and then add the paprika, the diced red pepper and seasoning to taste.

Bring a pan of salted water to the boil and cook the asparagus until al dente; 4-6 mins depending on size.

Drain, dry and arrange on plates.

Pour the sauce over the asparagus and dust with the remaining paprika and serve with wedges of lemon. Great served as a starter or a side dish.

  • Ingredients

  • 16-20 spears of asparagus, trimmed
  • 300ml double cream
  • red pepper, finely diced
  • ½tsp paprika
  • salt
  • pepper
  • For the garnish

  • 1 lemon, cut into wedges
  • ½tsp paprika
  • Energy 1370kj 332kcal 17%
  • Fat 33g 47%
  • Saturates 20g 100%
  • Sugars 4g 5%
  • Salt 0.2g 3%

of the reference intake
Carbohydrate 4.3g Protein 3.6g Fibre 2.5g


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