1. Shave it, shave it white and white.
2. Cut into 3 cm square pieces.
3. Cook in a pot, this time is about 20 minutes. Then we take advantage of this time to prepare others.
4. Cut carrots into strips and asparagus into sections.
5. Put it in the water and boil it lightly, and it will be cut off.
6. Cut the bacon into half (the half piece is just enough to be rolled, the whole piece is too long), roll the asparagus, and the toothpicks are skewered from the middle.
7. At this time, the potatoes are almost ready to live, remove the water.
8. Use a whisk to break the potatoes, add butter, milk, and salt (the traditional French method is to add butter, milk, cream (light cream), and salt) and mix well.
9. Strain the mashed potatoes with a drying net (in order to make the mashed potatoes smooth and without particles).
10. Heat the pan, turn the oil to a low heat, fry the bacon and asparagus rolls, fry until the surface of the bacon changes color, put the carrot sections, and fry the asparagus sections in the same pan, sprinkle some salt and black pepper. Fry it and put it on the plate (bottom to top, carrot section, asparagus section, bacon and asparagus rolls, mashed potatoes in moon shape) and top with black pepper sauce. I use chopped onions to fry until fragrant, then add black pepper, salt, add a small amount of water, boil the flavor, and add a little bit of gorgon powder.
Tips:When the mashed potatoes are hot, break them into pieces so that the butter will melt. After the seasonings are added, just stir them evenly. Don't stir them for too long.
