A Roberta do Sweet Zucchini She asked me for a warm and savory recipe for the Easter tea that she offered for her friends, which, by the way, was pure glamour! We decided together on the asparagus cream. I hope it was up to the beautiful and delicious things she served!
Ingredients:
1 jar of asparagus (I used the biggest one, it weighs 200g after draining).
1/2 chopped onion
2 cloves of garlic, crushed or chopped
2 cups of whole milk
2 tablespoons cornstarch
1/2 cup of cream
2 tablespoons grated parmesan
Sauté the cabbage in 1 tablespoon of butter and 2 tablespoons of oil. Stir over low heat without letting it brown. Add the chopped garlic and also
keep on low heat. Add the chopped asparagus (without the
liquid). Keep on fire for 2 minutes. Add the cornstarch dissolved in the milk and stir until
start to thicken. Add the parmesan.
Blend the mixture in a blender or use a mixer directly in the feather. Return the
cream over heat until it boils and thickens. Season with salt, pepper and nutmeg.
Add the cream.
Sprinkle toasted bacon on top when serving. Can be done on the stove,
in a non-stick frying pan without oil or in the microwave, according to this post:
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