ASPARAGUS WITH CRÈME BRULEE OF ASPARAGUS

 

 

Springtime is here and so asparagus! This recipe makes a fantastic appetizer for Palm Sunday, Easter or any other occasion! Enjoy these delicious vegetables with a Gewurztraminer, sweet white wine from the French region of Alsace!

 

Preparation: 45 min; cooking time: 30 min.

Serving 4

 

3 lbs. green asparagus

2 tbsp. butter

1 big shallot, minced

½ cup dry white wine

4 tbsp. sour cream

¾ tsp. curry powder

1 tbsp. olive oil

2 tbsp. chives, minced

3 tbsp. grated Parmesan cheese

Salt and pepper

 

 

Rinse the asparagus under cool water to remove any grit. Cut the end of the stems with a sharp knife (about 1 inch of the tough part). Bring some water to a boil in a sauté pan and add some salt. Cook the asparagus 15 minutes or until tender.

Meanwhile cook the shallot with the butter and white wine in a small saucepan until all the liquid is evaporated.

Drain the cooked asparagus and lay them on paper towel in a large plate. Let cool down. Cut 1 ½ to 2 inches of the stems and put them in a blender. Puree the stems until you obtain a mousse. Add the cooked and reduced shallot, sour cream, olive oil and curry. Puree the preparation until smooth. Season with salt and pepper and add the minced chives.

Put the asparagus on 4 different plates. Pour the preparation for crème brulee over the stems of the asparagus. Sprinkle with the Parmesan cheese.

Put the plates under the broiler, on high, 3-4 minutes or until the crème brulee is golden.

 

Bon Appetit!