Asparagus cream

60 min
Suitable for vegetarians
Type of dish: Soups and creams, Vegetables
Temperature: Hot
Seasonal period: All year
Allergens:
Gluten
Gluten
Milk
Milk
Traces of nuts
Traces of nuts
Ingredients for 5 portions
Ingredients for portions/units
Asparagus 0.15 kg
Bechamel (roux 110) for villeroy or mousses 1.2 l
Vegetable stock 0.6 l
Parsley 5.0 g
See Recipe
Sterilised milk 1.2 l
Plain flour 0.132 kg
Margarine 0.132 kg
Ground white pepper 2.4 g
Ground nutmeg 2.4 g
Table salt 12.0 g
See Recipe
Onion 0.12 kg
Carrots 0.06 kg
Green leek 0.18 ud
Parsley 0.001 g
Water 0.6 l
Elaboration
  • Drain the asparagus.
  • Cut off the yolks and set aside for the garnish.
  • Use the stalks for the cream.

METHOD

  • 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)
Energy
505.06
kcal
Carbohydrates
41.25
g
Proteins
13.02
g
Lipids
31.01
g
Sugars 18.24 g
Salt (Sodium) 1623.42 mg
Folic acid 88.77 ug
Vitamin C 33.12 g
Vitamin A 497.74 ug
Zinc 1.29 mg
Iron 2.19 mg
Calcium 379.84 mg
Cholesterol 63.96 mg
Polyunsaturated fatty acids 10.44 g
Monounsaturated fatty acids 8.0 g
Saturates 10.57 g
Fiber 4.22 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.