Recipe: Asparagus and cheese muffins + Asparagus ends soup
Eat Your Heart Out
Eat Your Heart Out
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Ingredients

  • 15 minutes Cooking time
  • 25-30 minutes Makes
  • Ingredients 9 asparagus, woody ends removed, stems cut into 1cm pieces, leave the tips a little longer
  • 200 g self-raising flour
  • 100 g cheddar cheese
  • 62 g butter
  • 1 spring onion (green parts only), snipped
  • 75 ml milk
  • 50 ml natural yogurt
  • 1/2 tsp English mustard
  • 1 egg
  • Ingredients 300g asparagus ends
  • 2 cups chicken or vegetable stock
  • 1 onion, finely chopped
  • Salt
  • 2-3 tbsp cream
  • A knob of butter

Instructions

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