Cream of Asparagus Soup with Cuajada and Asparagus Salad

Credit: Didier Loire
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Step 1: Cream of Asparagus Soup

Peel and wash the asparagus.

Mince the tips and stems finely, reserving them separately. Chop the onions.

Pour some olive oil into a non-stick pan, and sweat the chopped onions and the asparagus stems. Add the stock and bring to a boil, then add the asparagus tips.

Cook, then purée. Cool on ice if not being served immediately, otherwise, add the butter and the half whipped cream, and mix with a wand mixer to emulsify.

Step 2: Asparagus Salad

Peel and wash the asparagus. Finely slice lengthwise, to obtain ribbons.

Season with a dash of olive oil, salt, and pepper just before serving.

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

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