Chicken liver parfait, hearts and asparagus puree

Another special treat from my butcher‘s this week were chicken livers and hearts. These I soaked in milk for a couple of hours to draw out most of the blood.
With the livers I made a basic parfait by sauteeing them with chopped onions, garlic and thyme and then blending them with softened butter and let it set in the fridge for a few hours.
I trimmed the hearts, cut them in half, and gently cooked them in butter until done.
When the parfait was set, I served it spread on toasted rye with the hearts and a puree made from asparagus hearts on the side. This was Sunday’s starter of a rather offal-heavy meal.

Chicken liver parfait on rye toast, chicken hearts

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