A soft and pleasant cream that highlights the delicate flavor of wild asparagus. Perfect for opening a meal or enjoying a light dinner. Boiled eggs provide creaminess and extra protein, making it more complete. croutons give … The crunchy texture makes for a simple, healthy and flavorful dish.
Tips for this recipe
Add olive oil to a pot and heat over medium heat. Add the green onions and sauté for 5 minutes until softened. Add the asparagus and potatoes, a pinch of salt and stir-fry for another 2-3 minutes.
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fresh green asparagus
500g -
1 green onion or 1 small onion
1 each -
medium potato
1 -
extra virgin olive oil
taste -
Vegetable soup (approx.)
700ml -
salt and pepper
taste -
Make it even creamier by adding a plant-based drink or evaporated milk
taste -
boiled eggs, chopped
4 -
cup croutons
1
Here’s how to make this recipe:
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1
Wash the asparagus and cut off the tough parts of the stalks.
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2
Cut the asparagus into pieces about 3cm wide.
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3
Peel and cut the green onion (or onion) and potato into small pieces.
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4
Add olive oil to a pot and heat over medium heat. Add the green onions and sauté for 5 minutes until softened. Add the asparagus and potatoes, a pinch of salt and stir-fry for another 2-3 minutes.
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5
Add vegetable broth until ingredients are covered.
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6
Simmer over medium heat until potatoes and asparagus are tender, about 15 to 20 minutes.
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7
Remove the saucepan from the heat and blend with a mixer until the mixture becomes a fine cream.
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8
Adjust texture. If it’s too thick, add a little stock or hot water. Adjust with salt and pepper.
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9
Add vegetable drink or unsweetened milk to this and mix well.
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10
Pour the warm cream into a bowl. Top with chopped boiled eggs and croutons and garnish with olive oil.
Try making this recipe and share it on social networks with the hashtag #BrilliantRecipe.
For more recipes like this, check out Gurmé’s weekly menu.
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