EASTER white asparagus veloute

INGREDIENTS FOR 4 PERSONS

• 500g white asparagus
• 20g flour
• 50g butter
• 2 shallots
• 10 cl creme fraiche
• salt & pepper
• bunch of fresh chives

METHOD 

• Clean the asparagus then cook them for 15 minutes in 1.5 liters of boiling water.
• Drain the asparagus but save their cooking water.
• Peel and mince the shallots.
• In a saucepan, sweat the shallots with the butter for a few minutes.
• Add the flour and stir for a few moments.
• Add the asparagus cooking water and cook for 2 minutes.
• Cut the asparagus into chunks and add them to the pan.
• Remove the pan from the heat and blend the mixture. Salt and pepper.
• Put the pan back on the heat and add the fresh cream. Stir. 
• The veloute of asparagus must not boil.
• Spread a pinch of chopped chives before serving.