Asparagus Velouté

Preparation

1. STEP 1 OF 10

   Clean and thoroughly wash the asparagus, cut them into pieces, discarding the tougher parts

2. STEP 2 OF 10

   In a saucepan, melt the butter over low heat; before it browns, add the flour gradually, stirring continuously to avoid lumps

3. STEP 3 OF 10

   When the mixture is golden, slowly add the hot broth, continuously whisking

4. STEP 4 OF 10

   Bring the broth to a boil and add the asparagus to the saucepan

5. STEP 5 OF 10

   Adjust the salt and let it cook over moderate heat for 45 minutes, then turn off the heat and let it cool slightly

6. STEP 6 OF 10

   Pass through a food mill with small holes, return to the cooking saucepan, and put it back on the heat

7. STEP 7 OF 10

   In a separate bowl, mix the egg yolk with the cream

8. STEP 8 OF 10

   When the asparagus purée is almost boiling, pour in the egg and cream mixture, mix well, and turn off the heat

9. STEP 9 OF 10

   Serve immediately

10. STEP 10 OF 10

    Accompany the velouté with tiny croutons fried and browned in plenty of butter

Suggestions

• Blender

• Pan

• Wooden Spoon

General Information

Analysis

Macronutrients (100 gr)