Asparagus velouté is a delicate, silky cream, perfect as a light yet tasty first course. The asparagus is cooked and then blended together with chicken broth, flour, and egg yolk to obtain a creamy consistency. The cream and butter add a touch of richness, and the salt brings the flavors into balance. This recipe is typical of Italian cuisine and is ideal for spring, when asparagus is in season.
Clean and wash the asparagus thoroughly, cut it into pieces, discarding the toughest part without hesitation.
In a saucepan, melt the butter over low heat; before it takes on color, add the flour in several batches, stirring continuously so that no lumps form.
When the mixture is golden, gradually add the hot broth, working continuously with a whisk.
Then bring the broth to a boil and add the asparagus to the saucepan.
Season with salt and cook over moderate heat for 45 minutes, then turn off the heat and let it cool slightly.
Pass through a food mill with the fine holes, put it back into the cooking saucepan, and place over the heat.
In a separate bowl, blend the egg yolk with the cream.
When the asparagus purée is almost boiling, pour in the egg and cream mixture, mix very well, and turn off the heat.
Serve the velouté with tiny croutons of bread fried and browned in plenty of butter.
Blender
Pan
Wooden spoon
Store the asparagus velouté in the refrigerator for up to 2 days
It can be served either hot or cold
Italia
| Energy (kcal) | 117.49 |
| Carbohydrates (g) | 7.97 |
| of which Sugars (g) | 3.02 |
| Fat (g) | 7.58 |
| of which Saturates (g) | 4.43 |
| Protein (g) | 3.87 |
| Fiber (g) | 1.86 |
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