Amazing recipes THIS SEASON
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On sale Thur 30 Apr
Garden Entertaining
Asparagus and Spinach Soup PREP: 10 mins COOK: 25 mins SERVES: 4
• 3 x 100g packs Asparagus Tips • 200g Baby New Potatoes • 1 large Onion • 100g Spinach Leaves • 2 Vegetable Stock Cubes • 700ml Boiling Water
• 15ml Lemon Juice • 30g Salted Butter • ½ tsp White Pepper • Sea Salt • 100ml Reduced Fat Crème Fraîche
Wash the potatoes – no need to peel – and chop them finely. Peel the onion, halve and finely chop. Chop the asparagus into chunks. Melt the butter in a medium-sized saucepan, add the chopped onions and potatoes and cook on a low heat for 4-5 minutes, stirring occasionally. Add the asparagus, spinach leaves, boiling water and the lemon juice. Crumble over the stock cubes and season with the pepper. Add a little salt. Bring to the boil, cover and simmer for 20 minutes until tender. Liquidise, add the crème fraîche, warm through and serve.
On sale Sun 3 May
Summer Beauty
Grilled Asparagus with Poached Eggs PREP: 5 mins COOK: 5 mins SERVES: 4
• 3 x 100g packs Asparagus • Juice of 1 Lemon • 4 Eggs • 4 Slices of Bread
• 40g Specially Selected Parmigiano Cheese, grated • Sea Salt and Black Pepper • Paprika
Trim the cut ends of the asparagus. Put them on a baking tray. Drizzle over the lemon juice and season with some salt and pepper. Turn the grill to high. Grill the asparagus for 4 minutes, turning once while cooking. Meanwhile, poach the eggs in some salted boiling water and toast the bread. Serve the asparagus on the toast, topped with a poached egg and sprinkled with the cheese, black pepper and some paprika.
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