Asparagus Cream
Ingredients:
¼ Cup oil 3 tablespoons wheat flour
1 garlic leek 1 tablespoon chopped parsley
½ onion 1 liter vegetable broth
1 small carrot 2 attached asparagus
1 piece of celery salt to your liking
Preparation:
The oil is put in a saucepan and the chopped onion is sauté, then the carrot and the leek are also chopped. This is done on very slow fire and when it is already a little cooked it is sprinkled with the flour and it is added half tied of chopped asparagus, the broth, the parsley and they are cooked with the casserole covered for 30 minutes. Before getting them out of the fire the salt is added and then passed through a coarse sieve. You can also cool the prepared and then liquefy it to get a cream. The other asparagus are cooked in salt water and placed in a fountain with the tips towards the center and covered with the prepared cream.
