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19 December 2012,20:29 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
4 hours

Preparation Method :

  • Wash the asparagus under running water.
  • Break the tips off the asparagus and leave the stalks aside.
  • Cook the tips of the asparagus in medium heat until it is tender.Drain well,refresh with cold water and set aside.
  • Scrape the asparagus stalks with a potato peeler to remove any scales ,cut off the woody ends and julienne the stalks.
  • Take a dry saucepan and melt the butter.
  • Add the asparagus stalks and onions, cover and cook until it is soft when pierced with a fork.
  • Add the stock, salt and pepper. Bring to the boil, cover and simmer for 30 minutes.
  • Allow to cool and process in a blender until smooth,scraping down the sides of the bowl once or twice to make sure everything is pureed.
  • Now, stir in the cream , cover and place it in the refrigerator to chill, for about 3 hours.
  • Garnish with asparagus tips and sliced scallions and serve.


  • 350 grams of asparagus
  • Salt and pepper to taste
  • 15 grams of butter
  • 1 medium onion, skinned and roughly cut
  • 750 ml of chicken stock
  • 75 ml of fresh single cream
  • Sliced scallions for garnishment

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