Green Asparagus Starter #shorts #youtubeshorts #cooking

By Bruno Albouze · 40 min

Ingredients

Instructions

1. Bake prosciutto slices between two baking trays lined with parchment for 20 minutes at 400°F/200°C until golden and crisp. Store the chips dry, sealed in a container.
2. In a sauté pan over medium heat, sweat the chopped shallots and herbs in the fat for 5 minutes.
3. Add the blanched asparagus and cook over medium heat for 5 minutes, stirring now and then.
4. Add the stock and cream and bring to a boil.
5. Cover and cook for 20 minutes until fork-tender. Turn off the heat and discard the herbs.
6. Transfer to a bowl with the cooked potato and blend well.
7. Pass through a chinois, pressing with a ladle to extract as much liquid as possible. Season to taste.
8. Fill serving cups with about 3 tablespoons (50 g) per serving.
9. Finish each with a drizzle of olive oil and about ½ teaspoon of chopped asparagus tops.

Summarized from Bruno Albouze's video. Watch it for the details.

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