Ingredients

  • 1 cube of poultry vegetables broth
  • 90 ml (6 tablespoons) of shallots
  • 800 ml (800 g) of fresh green asparagus
  • 10 ml (2 teaspoons) of Mascarpone cheese (or fresh cream)
  • 1 bit of olive oil for cooking pot
  • Salt and pepper up to taste
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Preparation

  • In a casserole, bring to a boil 1 L of water. When boiling, add poultry vegetables broth and stir well to dilute. Keep out of heat.
  • In a cooking pot, heat oil. Add shallots and brown for 3 minutes then add asparagus. Cook at low heat for 20 minutes covered.
  • When asparagus cooked, set in the mixer mascarpone cheese and broth until unctuousness.
  • Set in the refrigerator until serving.

Chef's notes

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