ASPARAGUS CREAM with crunchy vegetables

  • : 4 personnes
  • : 10 min
  • : 50 min
CREME D’ASPERGES Et ses légumes croquants

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.

Cuisiné avec

Ciboulette Florette

Ciboulette Florette
Florette

Florette

Lait demi-écrémé normand Agrilait

Semi-skimmed milk
Agrilait

Logo Agrilait

Asperges des sables de Landes Priméale

Asperges des sables de Landes
Priméale

Priméale

Baby Carrots Florette

Baby Carrots
Florette

Florette

Radis Florette

Radis à croquer
Florette

Florette

Chou-Fleur Florette

Chou-Fleur à croquer
Florette

Florette

q

Crème fraîche GF épaisse
Grand Fermage

Grand Fermage

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