Mother's Day asparagus velvet

Ingredients

For 4 servings

• •800 g 800 g Green asparagus tip(s)
• •2 2 Potatoes
• •1 1 Onion(s)
• •80 cl 80 cl Vegetable bud
• •20 cl 20 cl Thick fresh cream
• •20 g 20 g Butter
• •1 c. à soupe 1 tbsp. Tuna marinated with olive oil
• •1 c. à soupe 1 tbsp. Lemon (juice)
• •Salt
• •Pepper
• •Muscade ground
• •30 g 30 g Stretch almonds
• •10 g 10 g Fresh chives

Method

1. 1.Preparation of ingredients
2. 2.Start by thoroughly washing asparagus tips under a cold water fillet. Peel the potatoes and cut them into small pieces. Peel the onion and mince it finely in order to obtain a homogeneous cooking for all vegetables.
3. 3.Cooking vegetables
4. 4.Bring the vegetable broth to a boil in a large saucepan. Add asparagus, chopped onion and potato pieces. Cook over medium heat for about 20 minutes, until all vegetables are tender.
5. 5.Mixing and seasoning
6. 6.Mix the mixture into a blender or using a plunger until you get a smooth and homogeneous velvet. Add the cream, butter, salt, pepper and a pinch of nutmeg. Mix again to properly incorporate all ingredients.
7. 7.Gourmet finish
8. 8.Mix marinated tuna with lemon juice in a small bowl. Quickly heat the dried almonds to lightly brown. Finely chisel the fresh chives for the final touch and reserve these elements for dressing.
9. 9.Service
10. 10.Pour the warm velvet into hollow plates or bowls. Gently dispose of some lemon tuna in the centre, sprinkle with golden almonds and sprinkle with chives. Serve immediately, for a refined and festive effect on Mother's Day.