Langoustines and asparagus cream
15
25
4
No
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 1/2 tablespoon) of dry white wine
- A bit of olive oil
- Salt and pepper
Preparation
Side-by-side mode
- 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.
