Saturday, November 16, 2013

Potatoes and asparagus cream

This is definitely not a seasonal recipe. The fact is that when I tried it and thought it was good to post it on the blog it was actually spring. Pity though that between lazyness and lack of time and energy, I ended up only now to focus on writing this post.
It will surely become handy for next spring!


  • 800 gr cleaned asparagus
  • 200 ml of white wine
  • 250 ml of cream
  • a bit of chives
  • 1l of vegetable broth
  • 30 gr of butter
  • salt
  • 1 shallot
  • 300 gr of potatoes
  • 2 spoons of olive oil
  • black pepper
  • some slices of sandwhich bread
First peel and wash the potatoes, then dice them in small cubes.
Diced potatoes

After washing and clean the asparagus, cut the tops away and lightly boil them (for one minute) in a little amount of salted water. When they are ready, let them cool off
Slice the stems in small pieces and the shallot as well.
Sliced asparagus stems
Lightly fry the shallot with the olive oil and the butter.
Golden shallot
Then add both the potatoes and the asparagus and cook it so for about 7-8 minutes, at medium heat, mixing around there and then with a wooden spoon, in order to avoid that everything will get stuck to the bottom of the casserole.
Frying vegetables
Add the white wine, and once it has evaporated, add all the broth. Cook everything for about 20 minutes.
At this point add the cream and cook it for 10 minutes more.
It starts to look like a cream!
Add the black pepper and, if needed, some salt.
With a stick blender, mix everything around to target the right consistency removing the casserole from the stove.

In the meanwhile, prepare also the croutons.
Dice the sandwhich bread and let them roast on a non-stick frying pan, until golden.
Put back the casserole on the stove and heat it up again. Add the chopped chives. Finally, add also the asparagus tops and serve it with the croutons!

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