Asparagus cream recipe

Asparagus cream recipe

INGREDIENTS FOR 6 PERSONS

  • 1kg of asparagus
  • 3 tbsp of butter + teaspoons 
  • 1 finely chopped yellow onion
  • 2 mined garlic cloves
  • 1 tbsp of freshly squeezed lemon juice
  • 1 liter of chicken broth
  • salt & pepper
  • 1/4 of teaspoon of nutmeg
  • 1/2 cup of milk or cream

METHOD 

1. Keep aside 6 heads of asparagus for garnish.

2. Cut the asparagus into 1-inch pieces.

3. In a large pot, melt the butter. Add the onion, garlic and shallots. Sauté for a few minutes.

4. Add the lemon juice and continue to cook until the liquid has evaporated.

5. Add the asparagus, chicken broth, salt, pepper and nutmeg.

6. Bring to a boil, then reduce and simmer, covered, for about 15 minutes.

7. Blend with your mixer. Pass through a sieve.

8. Add the cream. Adjust the salt and pepper seasoning.

9. Place back the preparation into the pot to reheat over low heat.

10. In a small saucepan, melt the 2 teaspoons of butter and brown the heads of the asparagus for 2 to 3 minutes. Serve and garnish with the heads of the asparagus.



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