- : 4 personnes
- : 10 min
- : 50 min
Ingrédients
- - 500g Priméale asparagus
- - 60g AOP Charentes-Poitou Grand Fermage unsalted butter
- - 20g flour
- - 1 onion
- - 1 shallot
- - 100ml Grand Fermage crème fraîche
- - 60ml Agrilait semi-skimmed milk
- - 1 bag Florette chives
- - 3 bags Florette ready-to-eat vegetables
- - Salt and pepper
Préparation
- Cook the asparagus in 1.5 litres boiling salted water for 20 minutes.
- Drain but keep the cooking water.
- Peel the shallot and onion and chop very finely.
- Melt the butter in a saucepan and fry the onion and shallot.
- Sprinkle with the flour and cook for 2 minutes, stirring continuously.
- Slowly pour in the asparagus cooking water.
- Cut the asparagus into sections then add to the saucepan.
- Cook for 10 minutes.
- Remove from the heat, leave to cool until warm then blend.
- Dilute with the milk.
- Season with salt and pepper and add the chopped chives.
- Serve in small glasses or in a bowl with the crunchy vegetables for dipping.
