Asparagus and Sardine Salad

Name: Asparagus and Sardine Salad
Yield: 4
Ingredients: 4 asparagus crowns; 1 kg of sweet potato; 1 sprig of thyme; 4 sardine fillets; Guérande salt to taste; White pepper to taste; 15 ml of olive oil; 100 ml of fresh heavy cream; 100 g of unsalted butter

1
4 asparagus crowns
2
1 kg of sweet potato
3
1 sprig of thyme
4
4 sardine fillets
5
Guérande salt to taste
6
White pepper to taste
7
15 ml of olive oil
8
100 ml of fresh heavy cream
9
100 g of unsalted butter

Ingredients

1
4 asparagus crowns
2
1 kg of sweet potato
3
1 sprig of thyme
4
4 sardine fillets
5
Guérande salt to taste
6
White pepper to taste
7
15 ml of olive oil
8
100 ml of fresh heavy cream
9
100 g of unsalted butter

Directions

1
Place the asparagus crowns in a pot with water and cook for 10 minutes
2
Discard the water. Reserve
3
Court the sweet potato into small pieces and place them in a pot with water and thyme
4
Cook, then strain through a food mill. Reserve
5
Remove the bones from the sardines, season with salt and pepper
6
Heat some oil in a skillet, cook the sardine fillets on both sides, and reserve
7
Combine the purée with salt and pepper, add the cream, mix well, and stir in the butter. Reserve
8
To serve, arrange the asparagus crowns, sardine fillets, and sweet potato purée molded into quenelles.