INGREDIENTS
12
Asparagus spears
1/4 tsp
Ginger, ground
1
Lemon, Zest and juice of
1
Onion, medium
4
Potatoes, medium red
1
Scallions or chives
1 cup
Coconut milk
3 cups
Vegetable or chicken broth
1/2 tsp
Curry powder
1 dash
Salt
1
Salt and freshly ground pepper
2 tbsp
Olive oil
2 tbsp
Butter, unsalted
1 cup
Creme fraiche
Garnish