Ingredients

  • 500 ml (2 cups) of water
  • 5 ml (1 teaspoon) of salt
  • 113 gr (4 oz) of asparagus
  • 2 egg yolks
  • 30 ml (2 tablespoons) of fresh cream
  • Salt and pepper up to taste
  • 5 ml (1 teaspoon) of butter
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Preparation

  • Heat salted water and bring to a boil. Add asparagus. Cook 10 minutes and drain. Press well to take off all water and then set asparagus in the blender.
  • Add egg yolks, cream, salt nd pepper. Set again in the blender to obtain a great smooth cream. Butter two small mold and fill up to three quarter.
  • Oven bake 50 minutes at medium heat. Cool down and keep in the refrigerator for t least 3 to 4 hours.
  • Serve unmold.

Chef's notes

Can be served with tomato sauce.
Recommended to be served with dry and soft white wine.

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