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Ingredients
US|METRIC
4 SERVINGS
- 5,333 cups starchy potatoes
- 3 3/4 cups asparagus (Green, lower third peeled)
- 2 Tbsp. olive oil
- 2 Tbsp. pine nuts
- 375 cups vegetable stock
- 2 Tbsp. balsamic vinegar
- 875 cups milk
- 2 Tbsp. crème fraiche
- 2 Tbsp. butter
- 1 Tbsp. truffle oil
- black truffle (approx. 20 g, diced)
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