Asparagus cream

Ingredients

For 4 servings

• •60 g 60 g Sweet butter
• •20 g 20 g Wheat flour
• •1 1 Onion(s)
• •1 1 Shallots
• •500 g 500 g Asparagus(s)
• •10 cl 10 cl Thick fresh cream
• •6 cl 6 cl Skimmed milk
• •1 c. à café 1 coffee c. Cuboulette
• •Salt, pepper

Method

1. 1.Water preparation
2. 2.Bring to a boil 1.5 L salted water.
3. 3.Preparation of onion
4. 4.Peel and chop finely onion and shallot.
5. 5.Cooking asparagus
6. 6.Wash the asparagus well before diving in boiling salted water for 20 min.
7. 7.End of cooking
8. 8.At the end of cooking, drain the asparagus while keeping the cooking water.
9. 9.Start of cooking
10. 10.In a saucepan, melt the butter. When melted, sauté chopped onion and shallot.
11. 11.Adding flour
12. 12.When onion and shallot start to brown, incorporate the flour. Mix constantly, simmer for 2 min over low heat.
13. 13.Adding water
14. 14.Then pour the asparagus cooking water, always mixing continuously. Remove the pot from the fire.
15. 15.Finishing and adding asparagus
16. 16.Cut the asparagus into strips and add to the previous sauce.
17. 17.Cooking
18. 18.Put the pan back on the heat, cook for 10 minutes over medium heat, stirring regularly. Remove the pan again from the heat and let cool.
19. 19.Mixing
20. 20.When the cream of asparagus has cooled, mix it with the milk gradually until you get a perfectly smooth consistency. Season with salt and pepper at your convenience.
21. 21.Final cooking
22. 22.A few minutes before serving your asparagus cream, put your saucepan back on heat, on a very low heat, to heat it and gently incorporate the fresh cream (be careful not to boil your asparagus cream).
23. 23.Service
24. 24.Serve your cream with hot asparagus, decorated with chiselled chives.