Corned-beef tongue with cream boiled asparagus

Ingredients for Corned-beef tongue with cream boiled asparagus

Instructions for Corned-beef tongue with cream boiled asparagus

To prepare the Corned-beef tongue with cream boiled asparagus recipe, please follow these instructions:

Tongue out in ample fresh water and brought to the boil. The Pan lightly, and that tasted on the water, tastes it not as salt can add salt, but it is usually not necessary. Boil 1 ½-2 hours.

When the tongue is cooled slightly by then removed the outer skin (tongue skinned).

Cream boiled asparagus: melt the butter in a small saucepan stir flour in to a afbagning add the asparagus water and whisk vigorously over low heat cook the gravy while through 5 minutes by even heat. Came the asparagus in season with salt and pepper.

The tongue is cut into slices and served with cream of asparagus and boiled white potatoes.