Asparagus cream (3)
Instructions
Clean the asparagus, delete the final part of the stem, cut the rest into small pieces and keep aside.
Chop the onion.
In a saucepan, heat butter, insaporitevi the onion thinly, add asparagus.
After a few minutes, sprinkle them with flour, stir, pour in wine and broth.
Add salt and pepper and cook over low heat 30 minutes stirring.
Blend everything for a long time.
Pour two glasses of water in a saucepan, bring to a boil, scottatevi the asparagus tips 2 minutes.
Pour the puree in a pot, put on the fire, add the asparagus tips and three tablespoons of cream.
Accompanying wines: Terlano Pinot Bianco DOC, Sauvignon DOC Colli Piacentini, Castel Del Monte DOC Chardonnay.
Ingredients and dosing for 4 persons
- 600 g of green asparagus
- 100 cl of vegetable broth
- 1/2 cup of white wine
- 2 tablespoons of flour
- 50 g of butter
- Onion
- 3 tablespoons of cream
- Salt
- Pepper