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Asparagus
Langoustines and asparagus cream
Author:
Les Cultures de chez nous
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Preparation
15
Baking
25
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
16 langoustines
454 gr (1 pound) of asparagus
2 peeled shallots
20 gr (1 tablespoon) of butter
200 ml (3/4 cup) of cooking cream
30 ml (1 tablepoon) of milk
45 ml (1 ½ tablespoon) of dry white wine
A bit of olive oil
Salt and pepper
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Langoustines and asparagus cream
From
Sep 27
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Jan 01
Preparation
Peel asparagus. Slice tips and set aside. Chop shallots and brown in butter. Add asparagus tips.
Deglaze with white wine, reduce a bit before adding milk and cream. Cook at low heat for about 20 minutes.
Mix together, season. Set aside.
Cook asparagus tips in salted boiling water for 3 minutes then refresh. In a pan, brown langoustines in very hot olive oil for 1 to 2 minutes. Cool down before peeling.
Serve langoustines tails over asparagus cream.
Lay asparagus tips.
Chef's notes
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