EASTER white asparagus veloute

EASTER white asparagus veloute


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


  • 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.

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