How to cook cream of asparagus


Cut the 1st bunch of asparagus into small pieces; onion into squares; chop the garlic

Prepare the walnuts and bay leaves in a separate bowl

Heat olive oil in a pan. Fry the garlic until golden brown; place in the onion, walnut and bay leaves. Pan fry for 3-5 mins until fragrant.

Meanwhile, bring water to boil and Blanche the 2 types of asparagus cuts (1 for blending into purée and another for serving).

Place the 1st bunch of blanched asparagus into the pan & add milk. Bring to boil. Lower heat medium. Follow by adding 1/2 the cream.

Serve hot. Add croutons or Parmesan for the added volume.


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