Creamed Asparagus

Dal ricettario della Villa Reale di Fontanafredda (1990)

To be served with Roero Arneis

 

Ingredients:
500g asparagus
100g clarified butter
Stock
Flour
100ml cream
Salt
Croutons

 

Clean the asparagus and cut into small pieces.

Place them on the stove in a small saucepan with the clarified butter.

Add the flour, then add the stock a little at a time. Add the salt and bring to a boil, stirring constantly.

Cook for about half an hour, then pass through a sieve and stir in the cream.

Cook for a few more minutes, stirring constantly.

Serve with buttered croutons that have been heated in the oven.

 

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