Cream of asparagus

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  • White asparagus: 700 g
  • Water 1 l
  • Butter: 1 Tablespoon
  • Lemon: 1
  • Cream, net: 2 dl
  • Salt: taste.
  • Nutmeg: taste.


Wash and peel the asparagus, cleaning-tips harsh. Cook slightly the stalks of asparagus in a bit of butter, within a pan. Add hot water. Wash the lemon, cut it into pieces, and joins to the broth.

Tempers them with salt. Is the kitchen 30 minutes on low heat. After this time, it's the broth through a colander.

Separates the heads and cut the stalks into small pieces. Bake the broth, joining only the heads. So are 8 minutes. At that time withdraw the heads of the broth and pass quickly by cold water. Reserves.

However, after the withdrawal of the heads of the asparagus, is included in the broth of the remaining pieces. Let it bake 15 to 20 minutes.

It's all about the mashed potatoes with the magic wand. Joins the cream of the cream and leave to stand up to a boil. Involve the creme fraiche, joins the heads and the nutmeg ground.

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