Potato and Bacon Mille-Feuille
- Wine News
- 10 July 2025
Ingredients for Potato and Bacon Mille-Feuille:
- One tub of bacon
- 4 portions of potato and bacon mille-feuille, 100g each
- 1/2 kg of cooked white asparagus tips from the Pedro Luis can
- 1/2 liter of olive oil
- 200 ml of lemon juice
- 200 g of fresh spices
- Black (or green) olive pâté
Preparation of Potato and Bacon Mille-Feuille:
Sear the bacon tub in a non-stick pan for a few seconds, then bake it at 200°C (390°F) for approximately 10 minutes.
Carefully slice the asparagus tips and marinate them by mixing all the marinade ingredients together for at least 30 minutes.
Presentation: Arrange the marinated asparagus on top of the potato and bacon mille-feuille and drizzle with the black olive pâté.
Article by iberowine