Asparagus purée
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Preparation : 15 min
Cooking : 20 min
Total time : 35 min Rest : 0 min
Equipment
Extra Press
6 people
1 bunch green asparagus
1 chicken stock cube
250 ml single cream
2 gelatine sheets
Associated products
RECIPE STEPS
1
Wash and peel the asparagus.
Set 6 of the asparagus aside.
Cut the remaining asparagus into pieces.
- 1 bunch green asparagus
2
Add the asparagus to the chicken stock (the water should cover the asparagus). Cook for about 20 minutes until the asparagus is tender.
Add the cream and season with pepper.
- 1 bunch green asparagus
- 1 chicken stock cube
3
Put the gelatine sheets in a bowl of cold water to soften.
- 2 gelatine sheets
4
Process the asparagus, along with the cooking liquid (chicken stock and cream), using the Extra Press.
- 1 bunch green asparagus
- 1 chicken stock cube
- 250 ml single cream
5
Add the soaked gelatine to the creamy asparagus mixture and mix until fully dissolved.
6
Pour everything into a whipping siphon and install a cartridge of gas.
Shake the siphon to mix everything.
7
Leave to cool in the refrigerator for a minimum of 1 hour.
8
At the last moment, heat a drizzle of olive oil in a pan and brown the previously set aside asparagus with a pinch of salt.
9
Serve the asparagus purée in small cocktail glasses and garnish with the cooked asparagus.
* Allergy warning: this recipe contains milk-based ingredients and possible traces of gluten, celery and mustard.
