Asparagi in crema - 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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