Cream of asparagus


Clean the AA asparagus and put them in a vacuum pouch, arrange them alongside each other and cover with slices of butter, some coarse salt, pepper and a bit of olive oil. Vacuum seal and cook for 17 minutes at 100°C. Immediately dunk in ice water until cool. Reheat in the steamer before use. The asparagus will retain a lot of flavour, will remain crunchy and their shelf life is extended because of the pasteurisation process.



1 kg asparagus scraps
6 cooked asparagus (garnish)
1 onion
white leek stem
1 litre of chicken stock
200 cl cream 
2 egg yolks
50 g butter
50 g flour
Salt and pepper


Poach the asparagus scraps for 15 minutes in stock. Strain. Sauté 1 onion and the 1 white leek stem in butter, add flour and cover with the asparagus stock. Simmer for 30 minutes. Blend until creamy and strain.  Beat 2 egg yolks and cream and add to the soup. Don’t cook again. Cut up the cooked asparagus and add to the soup. Season to taste with salt and pepper as well as nutmeg.

Recipe: Peter De Groote (Ten Dauwe)
Photo: Jan Agten

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