in Soup Recipes

Asparagus cappuccino

updated

Spread the love

Ingredients for 2 servings:

  • Asparagus peels and trimmings
  • 500 ml water
  • 1 piece(s) butter
  • ½ tsp sugar
  • ½ tsp salt and pepper
  • 2 stalk(s) asparagus, cooked
  • 100 ml cream
  • 1 handful of chives

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

from shells and sections

Cook the asparagus peels and trimmings with water, butter, sugar, salt, and pepper for about 10-15 minutes. Drain the peels, squeeze out some of the liquid, and reserving the liquid. Reduce the liquid by half to create a nice essence. Cut the cooked asparagus spears into small pieces and whip the cream until light and fluffy. Carefully mix the asparagus essence with the cream, add the asparagus pieces, and serve in cups. Garnish with chives.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Chicken strips with asparagus

Scrambled eggs with poultry sausage à la Didi