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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