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Tuna and Piquillo Pepper Croquettes with Asparagus Cream


Tuna Croquettes with Piquillo Peppers Frinca / Prielá 4 u
Wild asparagus 5 u
Potato 50 g
Onion 10 g
Liquid cream 50 ml
Salt and Pepper  


Prepare the asparagus cream:

- Sauté the onion and potato. Cover with water and cook.


- Add the asparagus, reserving the tips. Blend with a blender. Add the cream and mix.


- Fry the croquettes.


- Fry the reserved asparagus tips.


- Arrange the asparagus cream on the bottom of the dish, place the croquettes on top and decorate with the asparagus tips.