Green asparagus pâté
10
50
2
No
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
Preparation
Side-by-side mode- 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 and 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 at least 3 to 4 hours.
- Serve unmold.
Chef’s note
Can be served with tomato sauce.
Recommended to be served with dry and soft white wine.
