White asparagus velouté, crushed chestnuts with truffles and raw ham crisps

To cook like a chef, here is the list of ingredients for 4 people and the recipe to follow step by step!


– 500 g of asparagus

– 1 onion

– 1 bunch of parsley

– 2 small potatoes

– 5 slices of raw ham

– 50 g chestnut

– truffle olive oil

– 25 cl of milk

– salt and pepper

– butter

– some water


Wash and peel the asparagus, cut them into pieces then brown them in oil and butter, adding an onion. Keep two spears of asparagus and boil them for decoration.

Moisten up with water and milk. Cook until you can prick the tip of a knife. Leave to cook for about 30 minutes over low heat.

Remove some of the cooking liquid then blend. Use a strainer (small strainer) to avoid threads. Crush the chestnuts with a knife, add the chopped parsley and the truffle oil.

On a baking sheet, place the slices of raw ham then dry them in the oven for 4 minutes at 200°C.


On a plate, place the crushed chestnuts then pour the velouté.

Add a slice of raw ham on top of your velouté as decoration and the sliced ​​ends.

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