HomeOur recipesAsparagus

Langoustines and asparagus cream

Author: Les Cultures de chez nous
Preparation 15
Baking 25
Portions 4
Freezing No


  • 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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  • 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