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Spanish Creamy Asparagus Recipe
Printable Version of Spanish Creamy Asparagus Recipe Here |
| 6 Tbsp butter | | 1 small onion, diced | | 1 celery stalk, sliced | | 1 lb green asparagus, cut into small pieces, tips reserved | | 5 cups water | | Salt and pepper | | 3 egg yolks | | 1 cup whipping cream | | 2 Tbsp cornstarch | | Juice and grated zest of one lemon |
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Heat the butter in a saucepan and sauté the onion, celery, and asparagus for 5 minutes. Add the water and bring to a boil. Simmer for 15 minutes. Meanwhile, steam the asparagus tip for 5 minutes. Working in batches, purée the soup in a blender and reheat for 5 minutes. Season to taste with salt and pepper. In a bowl, blend the egg yolks, cream and cornstarch to a smooth mixture. Add one cup of the soup and stir well. Pour the mixture into the saucepan; reheat and adjust the seasoning. At the last minute, stir in lemon zest and juice to desired piquancy. Serve the soup in individual bowls, garnished with the asparagus tips.
Serves 6
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