Culture, and have a more delicate flavor. But for this we can use any cream fresh green asparagus if not found early, and even add some other typical spring green vegetable to round out the cream, like beans or peas.
Ingredients for 4 people
- 1 good bunch of green asparagus,
- 1 leek, 1 spring onion,
- 1/2 teaspoon thyme,
- 1/2 teaspoon rosemary,
- parsley 1/2 teaspoon,
- 1/2 teaspoon oregano,
- 100 ml of white wine,
- 400 ml broth or water,
- 2 tablespoons plain yogurt plus some for garnish,
- 1/2 lemon, black pepper,
- salt and extra virgin olive oil.
Making light cream of Green Asparagus
Wash the asparagus, cut the hardest and woody part of the base and discard. Cut into pieces of about 3-4 cm, reserving some tips apart. Clean the leek and peel the onion, biting both in small pieces.
Heat some olive oil in a pan and add the onion and leek with a little salt. Poach about 10 minutes over low heat, making sure that they do not burn. Add the asparagus and stir well to high heat. Incorporate herbs, a little salt and wine.
When evaporate the alcohol, cover with broth, bring to a boil, reduce heat and simmer for about 15-20 minutes, watching the liquid level. Check that the asparagus are very tender, add the yogurt and blend gently with a whisk, until leaving the desired texture.
Skip grilled tips for just a couple of minutes. Check salt and add the lemon juice, mixing well. Serve the cream in bowls or bowls with a dollop of yogurt a few tips, zun blow pepper and a little oil extra virgin olive. tasting
Read This Article :- Peas, something more than a simple green food
The light cream of green asparagus can be served as a first course or take dinner with some good bread. We can enrich adding a touch of grated cheese, olive oil quality oil or a handful of chopped almonds. If you prefer a much finer texture, although asparagus nutrients will be lost, we can go through a Chinese strainer.