A smooth, comforting cream that highlights the delicate flavor of wild asparagus. Perfect for opening any meal or enjoying a light dinner. A hard-boiled egg provides the extra creaminess and protein that makes it fuller. Toast gives … The crunchy touch that complements a simple, healthy and delicious dish.
Tip for this recipe
In a pot, heat olive oil over medium heat. Add the shallots and sauté for 5 minutes until softened. Add asparagus and potatoes and fry for an additional 2-3 minutes with a pinch of salt.
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Fresh green asparagus
500 grams -
1 leek or 1 small onion
1 of each -
Medium potato
1 -
Extra virgin olive oil
According to taste -
Vegetable broth (approx.)
700 ml -
Salt and pepper
According to taste -
A splash of vegetable liqueur or evaporated milk for extra creaminess
According to taste -
Boiled and chopped eggs
4 -
A cup of toasted bread
1
Here’s how to prepare this recipe:
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1
Wash the asparagus and cut off the tough part of the stem.
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2
Cut the asparagus into pieces about 3 cm thick.
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3
Peel the leeks (or onions) and potatoes and cut them into small pieces
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4
In a pot, heat olive oil over medium heat. Add the shallots and sauté for 5 minutes until softened. Add asparagus and potatoes and fry for an additional 2-3 minutes with a pinch of salt.
-
5
Add vegetable broth until ingredients are covered.
-
6
Cook over medium heat for 15 to 20 minutes, until the potatoes and asparagus are tender.
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7
Remove the pot from the heat and mix it with a blender until you get a smooth cream.
-
8
Adjust the consistency: If it is too thick, add more broth or hot water. Adjust salt and pepper.
-
9
Here you can add a little vegetable drink or evaporated milk and mix well.
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10
Serve the cream hot in plates. Add chopped boiled eggs and toasted bread on top and garnish with a drizzle of olive oil.
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For more recipes like this, check out Gourmé’s weekly menu.
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