Asparagus purée
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1 rating
Preparation : 15 min
Cooking : 20 min
Total time : 35 min Rest : 0 minAccessories :
Equipment
Extra Press
6 people
1 bunch green asparagus
1 chicken stock cube
250 ml single cream
2 gelatine sheets
Associated products
RECIPE STEPS
1Wash and peel the asparagus.
Set 6 of the asparagus aside.
Cut the remaining asparagus into pieces.
- 1 bunch green asparagus
2Add 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
3Put the gelatine sheets in a bowl of cold water to soften.
- 2 gelatine sheets
4Process 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
5Add the soaked gelatine to the creamy asparagus mixture and mix until fully dissolved.
6Pour everything into a whipping siphon and install a cartridge of gas.
Shake the siphon to mix everything.
7Leave to cool in the refrigerator for a minimum of 1 hour.
8At the last moment, heat a drizzle of olive oil in a pan and brown the previously set aside asparagus with a pinch of salt.
9Serve 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.
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How much stock should one stock cube make? Here is Australia we have stock cubes that make 1 or 2 cups of stock.