Warm green asparagus

Ingredients :
Warm green asparagus, salted 'Chantilly' whipped cream with turmeric, chives and chips of Parmesan cheese...
4 servings :
20 young green asparagus
2/10 of a litre of cream
50 grams of Parmesan cheese
5 grams of turmeric (*)
olive oil and balsamic vinegar
1 small bunch of chives
table salt and freshly ground black pepper
Direction :
Firstly, pour in a large bowl the liquid cream mixed with turmeric, salt and pepper and put it at the coldest place into your fridge.
In a large stainless steel pot, pour 5 litres (1 'large' gallon) of water, make it boiling and then add a quite large quantity of coarse salt.
Gently scratch away the asparagus from the top to the bottom (do not touch the green) and when coming to the bottom, cut the asparagus : they should normally cut themselves at the level where they become hard. Make 4 bunches with the asparagus, tight them with a thin piece of string, place them in the boiling water and cover with a white napkin.
The napkin will inflate due to the steam and then allow an uniform cooking (6 minutes cooking).
Fill a large pot with chilled water and ice cubes ; when the asparagus are cooked, carefully take the bundles off from the stew pot with a skimmer and put them in the chilled water. Two minutes after, lay them down on a clean napkin.
Take the cream off the fridge and beat it with a whip to make a stiff Chantilly cream.
Cut the asparagus on a board so that they all the size size and take the string off.
Put the warm asparagus on the middle on a (black if possible)dish.
Alternative : either a small individual cup of Chantilly cream close to the asparagus dish or 2 nice rosettes of cream made, on each side of the asparagus, with a piping bag. Draw a line of olive oil and one of balsamic vinegar on the asparagus and a few chips of Parmesan cheese made with a vegetable peeler.
The different tastes and textures (crunchy + cream + Parmesan cheese + acidity of the vinegar) merge to make this starter an enjoyable one for almost all your guests.
(*) turmeric is a spice quite similar to ginger and its nickname (at least in France)is (saffron from India) comes from its beautiful yellow colour which gives its colour to curries
More recipes :
![]() | Cream of asparagus soup Cream of asparagus soup serves 6 : 1 kg of peeled and washed asparagus tips, 1 big potato cut in fragments, 10 cl o... |
![]() | Duck Breast with Asparagus Duck Breast with Asparagus for two persons: 1 filet of Duck breast, Asparagus tips, cut from one bunch of peeled as... |
![]() | Fresh Cod Brandade with Green Asparagus Fresh Cod Brandade for 4 guests: 700 gr of fresh cod fillets ½ lt of milk 1 bayleaf one small pinch of dried thy... |
![]() | Maltese Sauce Excellent just warm sauce for warm starters like asparagus Ingredients : 2 centiliters (0.7 fl oz) of orange juice +... |
![]() | Pan fried Sweetbreads with a black truffle jus This mythic recipe is out of this world but very expensive too. You never know ... On a special occasion... Sweetbrea... |
![]() | Hollandaise Sauce Hollandaise (sauce) : for asparagus, poached fish, artichoke hearts,... Ingredients for this sauce : 3 eggyolks 8 c... |
![]() | Broccoli This beautiful and versatile vegetable is very easy to prepare.... |
![]() | Chilled cucumber cream soup This is a recipe adequate for persons suffering from type 2-diabetes Chilled cucumber cream soup for 6 nice glasses :... |
![]() | String/French bean salad This is a recipe adequate for persons suffering from type 2-diabetes String/French bean salad for 4 to 6 persons : 5... |
![]() | Seafood Parillada Ingredients for 4 guests: 4 sardines, 2 salmon steaks, 8 shrimp, 4 prawns, 4 mullets, 4 tomatoes, 4 mild green ... |
Eat now :
![]() | Duck foie gras A nice duck 'foie gras' for 6 servings : - a nice 1.3 pound duck raw foie gras - a bottle of Sauternes - 2 teapoons o... |
![]() | Hachis Parmentier Hachis Parmentier for 8 guests : 1 kg 200 of cooked pot-au-feu meat 50 gr of parsley 2 sweet onions (Roscoff variet... |




















