It takes about 400 to 500 g of peeled asparagus per person.
But be careful, keep your peelings, the broth and the bottom of the asparagus, which you will have cut a few centimeters.
In 4 liters of water, add:
- 20 g of salt
- a little lemon juice
- 2 bay leaves
- 20 gr of butter for softness
- vegetable broth
Cook the well-peeled asparagus in the simmering broth for 20 minutes (Gilbert likes them soft). Then take them out and keep them warm for service.
Meanwhile, prepare the light mayonnaise.
Ingredients for the mayonnaise:
- 300 gr of white cheese 0% WHERE 300 g of 0% yoghurt
- 1 tablespoon of mustard
- 2 cooked or raw egg yolks
- chopped parsley
- lemon juice WHERE ketchup
- salt and pepper
- a clove of crushed garlic (optional)
Mix everything together with a whisk or mixer.
Don’t forget to accompany it with your favorite hams finely cut by your butcher-charcutier (ham cooked on the bone, from Bayonne, Italian or Spanish).
Serve with a Riesling or a Pinot Blanc.
Recipe for asparagus velouté
The broth you have kept will allow you to serve an asparagus velouté the next day. Add the peelings and the heel of the asparagus and cook over low heat for 20 minutes.
Strain the broth and add:
- 50 g of butter
- of flour
- a glass of white wine
- 25 cl fresh cream
Season and serve in a bowl with croutons or frog leg meat.