60 min
Suitable for vegetarians
Type of dish: Soups and creams, Vegetables
Temperature: Hot
Seasonal period: All year
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Parsley 5.0 g
Onion 0.12 kg
Carrots 0.06 kg
Green leek 0.18 ud
Parsley 0.001 g
Water 0.6 l
  • Drain the asparagus.
  • Cut off the yolks and set aside for the garnish.
  • Use the stalks for the cream.


  • Prepare a vegetable stock.
  • Prepare a bechamel of 110 g.  
  • Add the water from the asparagus, the stock and the stalks to the bechamel.
  • Boil for a few minutes, stirring constantly.
  • Blend a sieve and rectify the salt and the thickness if necessary.
  • Add the asparagus yolks to the cream, plate up and decorate with chopped parsley.
Nutritional information (1 portion)
Fiber 4.22 g
Saturates 10.57 g
Monounsaturated fatty acids 8.0 g
Polyunsaturated fatty acids 10.44 g
Cholesterol 63.96 mg
Calcium 379.84 mg
Iron 2.19 mg
Zinc 1.29 mg
Vitamin A 497.74 ug
Vitamin C 33.12 g
Folic acid 88.77 ug
Salt (Sodium) 1623.42 mg
Sugars 18.24 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.