John Myers
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Green Asparagus with Raspberry Vinaigrette & Asparagus Soup
The perfect green asparagus with raspberry vinaigrette & asparagus soup recipe with a picture and simple step-by-step instructions.
Raspberry vinaigrette
- 150 g Raspberry pulp
- 150 g Raspberries
- Raspberry vinegar
- Olive oil
- 1 Pr Pepper
- 1 Pr Salt
Asparagus soup
- 1 kg Asparagus white
- 1,3 l Vegetable broth
- Salt
- Pepper
- Cream
Green asparagus with raspberry vinaigrette
- Bring water to a boil. Wash the green asparagus and blanch for about 5–8 minutes. Then immediately pour it into ice-cold water and let it cool down.
- Mix the raspberry pulp with the olive oil, vinegar, salt and pepper and season to taste. Sprinkle the green asparagus with the vinaigrette and place the raspberries on top of the asparagus as a decoration.
Asparagus soup
- Peel the asparagus and cut into small pieces. Simmer in the vegetable stock for about 20 minutes. Puree just before serving and season with cream, salt and pepper.
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