How to prepare a delicious asparagus cream, perfect for spreading on a slice of bread, preparing risottos, creamy asparagus pasta, and also stuffed crepes, lasagna, and much more. It’s indeed excellent for accompanying meat or fish main courses. I thought of preparing this delicious asparagus cream when I was making the asparagus risotto, I wanted to make it creamier, so I decided to make an asparagus cream to enrich it and make it even more delicious and inviting that a good asparagus cream. To prepare the asparagus cream, besides using the tender parts of the asparagus, I also used the scraps, cooking them separately to make a good vegetable broth flavored with asparagus, which is excellent for risottos and soups. So let’s see how to make it, and below I leave you links to many other delicious creams to easily prepare at home.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Boiling, Stove
- Cuisine: Italian
- Seasonality: Spring
Ingredients for asparagus cream
- 9 oz asparagus
- to taste Extra virgin olive oil
- Carrot and onion to taste
- to taste Salt
Tools for preparing asparagus cream
- 1 Knife
- 1 Cutting board
- 1 Vegetable peeler
Steps to prepare asparagus cream
First, clean the asparagus. Peel the bottom part of the stalk. Trim the tender parts and set them aside. From the tough parts, remove just the dry end, the other tough parts are not wasted but used for the cream and to make broth.
Cook the tough parts of the asparagus in a small pot with water, add carrot, onion, and celery to enrich the broth. I didn’t have celery, so I didn’t use it.
Slice the tender parts of the asparagus, prepare a chopped mixture of onion and carrot, and cook everything together in a pan with a little olive oil. Add a pinch of salt and cover, let it cook on low heat, if needed add some broth or water, and let it soften.
Once all the asparagus is soft, blend them in a chopper, both the asparagus cooked in the pan and those cooked in the broth, and add some broth, discard the other vegetables from the broth. Blend to obtain a nice velvety cream, adjusting the amount of water needed as you go.
The cream can be stored for a couple of days in the fridge, it can also be cooked in a bain-marie in jars to be preserved. You can also add walnuts, almonds, or hazelnuts to the cream to blend together.
