Chilled Asparagus Consommé with "Cappuccino" Froth

Credit: Didier Loire
Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.


Step 1: Chilled Consommé

Peel the asparagus stalks. Wash and mince the stems and the tips separately, and set aside.

Pour a bit of olive oil in a stock pot and sweat the minced onions and the asparagus stems. Add the light chicken stock, bring to a boil and add the asparagus tips.

Cook quickly, purée, and cool on ice.

Add the whipped cream to the consommé.

Step 2: Asparagus

Peel and wash the asparagus. Slice it finely lengthwise into ribbons.

When ready to serve, season with some olive oil, salt and pepper.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN