The asparagus and shrimp velouté is a refined first course that conquers at the first taste, perfect for embellishing holiday menus or a special dinner. Creamy, fragrant, and with a balanced taste, it combines the delicacy of asparagus with the savory and marine note of shrimp, creating a harmony of flavors elegant but never heavy.
Easy to prepare and visually striking, this velouté is ideal for impressing guests with a simple yet well-crafted recipe, capable of bringing the freshness of seasonal ingredients and a touch of gourmet cuisine to the table, without complications.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for Asparagus and Shrimp Velouté
- 25 oz frozen asparagus
- 12 oz potatoes
- 1 shallot
- 2 cups vegetable broth
- 0.85 cups heavy cream
- 1.75 oz grated Parmesan cheese
- 18 oz shrimp
- 1 glass white wine
- 1 sprig parsley
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Preparation of Asparagus and Shrimp Velouté
Boil the asparagus for 8 minutes in salted water. Then cut them into pieces and set some aside.
Cut the potatoes into cubes.
Now, in a saucepan, sauté the finely chopped shallot.
Then, add the asparagus and potatoes and let them sauté for a few minutes.
Pour in the hot broth to cover and add a pinch of salt. Cook for about 15 minutes with the lid on. Check occasionally if more broth needs to be added.
At this point, add the cream and mix everything.
Blend until you obtain a thick and homogeneous cream. Add the Parmesan and reheat for a few more minutes.Separately, sauté a clove of garlic with three tablespoons of oil. Pour in the shrimp and cook for a few minutes over medium heat.
Deglaze with a glass of white wine, adjust salt and pepper. Finish with a sprinkle of chopped fresh parsley.
Set aside some shrimp for garnish.Now, add the shrimp and remaining asparagus to the velouté. Blend on low heat for 3 minutes.
Finally, serve in individual plates, decorating the velouté with a few shrimp, a handful of parsley, and a drizzle of oil.
Storage
The asparagus and shrimp velouté can be stored in the refrigerator for 1–2 days, sealed in an airtight container. It is advisable to store it without the shrimp and add them only when reheating and serving the dish, to keep them tender and flavorful. Before serving, gently reheat it on low heat, stirring, and if necessary, add a tablespoon of water or broth to restore the right creaminess.
FAQ
Can I prepare the asparagus and shrimp velouté in advance?
Yes, you can prepare the velouté base a few hours in advance or the day before. Store it in the refrigerator and add the shrimp just before serving.
Is it possible to make the velouté lighter?
Certainly. You can reduce or eliminate the cream and achieve a velvety consistency by blending the asparagus well and adjusting the density with vegetable broth.
What can I accompany the asparagus and shrimp velouté with?
It is perfect served with toasted bread croutons, artisanal breadsticks, or a sprinkle of black pepper or lemon zest to enhance its flavor.
