Asparagus velouté is a delicate and velvety cream, perfect for a light yet tasty first course. The asparagus is cooked and then blended with chicken broth, flour, and egg yolk to achieve a creamy consistency. The cream and butter add a touch of richness, and the salt provides the right balance of flavors. This recipe is typical of Italian cuisine and is ideal for spring when asparagus is in season.
Clean and thoroughly wash the asparagus, cut them into pieces, discarding the tougher parts
In a saucepan, melt the butter over low heat; before it browns, add the flour gradually, stirring continuously to avoid lumps
When the mixture is golden, slowly add the hot broth, continuously whisking
Bring the broth to a boil and add the asparagus to the saucepan
Adjust the salt and let it cook over moderate heat for 45 minutes, then turn off the heat and let it cool slightly
Pass through a food mill with small holes, return to the cooking saucepan, and put it back on the heat
In a separate bowl, mix the egg yolk with the cream
When the asparagus purée is almost boiling, pour in the egg and cream mixture, mix well, and turn off the heat
Serve immediately
Accompany the velouté with tiny croutons fried and browned in plenty of butter
Blender
Pan
Wooden Spoon
Store the asparagus velouté in the refrigerator for up to 2 days
It can be served either hot or cold
Italia
| Energy (kcal) | 45.22 |
| Carbohydrates (g) | 2.63 |
| of which Sugars (g) | 1 |
| Fat (g) | 2.81 |
| of which Saturates (g) | 1.56 |
| Protein (g) | 2.13 |
| Fiber (g) | 0.61 |
| Sale (g) | 0.22 |
