Leeks mousse with asparagus tips

Author: Les Cultures de chez nous
Mousse de poireaux aux pointes d'asperges
Preparation 5
Baking 15
Portions 4
Freezing No


  • 45 ml (3 tablespoons) of chopped dried shallots
  • 5 ml (1 teaspoon) of curry powder
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 16 asparagus
  • 1 container (250 gr) of cream cheese
  • 15 ml (1 tablespoon) of olive oil
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  • In a pan, heat oil at medium heat. Brown shallots 1 minute. Add curry and sliced leeks. Cook at medium-low heat for 5 to 7 minutes until tender. Cool down.
  • In a casserole filled with salted boiling water, blanch asparagus 3 minutes. Drain. Set asparagus tips aside and mince what's left.
  • In a blender, blend leeks with cream cheese and minced asparagus until obtaining a smooth preparation. Salt and pepper.
  • Divide preparation into glasses and garnish each portions with asparagus tips.

Chef's notes

Idea for accompaniment

Bread chips with perfumed oil

Mix 30 ml (2 tablespoons) of olive oil with 10 ml (2 teaspoons) of Italian spices and 15 ml (1 tablespoon) of grated parmesan. Brush 8 baguette bread slices with the preparation and brown in the oven at broil for 2 to 3 minutes.