Asparagus Cream. A light and healthy cream, perfect for a light and detox dinner, you can enjoy it if you’re on a diet because it’s a recipe without milk or cream.
Want to leave behind the guilt of overindulging in chocolate eggs and dove cake and pass the swimsuit test? Then this asparagus-based recipe is definitely for you.
Early this morning, I went to a farm near my home where they grow green and white asparagus and bought some bundles, two white and two green.
You know asparagus is very good for you and has few calories.
Detoxifying, slimming, draining, rebalancing, anti-cellulite, antioxidants: asparagus from April should not be missing from our tables.
Just to start, they are the ideal food for those who want to lose weight and stay in shape, not only for their low-calorie intake, about 25 kcal per 100 g, but because they are diuretics, laxatives, purifiers, and appetite regulators.
But that’s not all: asparagus is a true ally of health, and its properties are maximized if consumed fresh and in season.
But having said all that they are really good, in my house, they are loved very much…… Raw, steamed, boiled, fried, grilled, baked, stewed, in soups: the type of cooking can be chosen based on personal taste and the size of the vegetable.
My advice is to favor raw consumption or steaming, the type of cooking that maintains the nutritional properties (and in any case prefer short cooking times). They pair well with eggs.
But let’s get back to today’s recipe. Here’s how to make a delicious asparagus cream without potatoes, a light and healthy cream, perfect for a light and detox dinner, you can enjoy it if you’re on a diet because it’s a recipe without milk or cream, but rich in flavor and goodness.
You can also enrich it with brown rice and get a delicious first course.
The asparagus cream without potatoes is a delicious dish, so delicate and rich in taste, perfect for any occasion.
Served warm in a single portion, it is perfect for a refined and light appetizer, but it can also be a great first course.
At the end of the season, if fresh asparagus is not available, believe me, it also comes out good with frozen asparagus.
For the vegan version, skip the cheese step.
Asparagus, the king of spring! How much can we really let our imagination run wild? Here are some ideas that I am sure will go straight into your recipe book:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring
- Energy 225.76 (Kcal)
- Carbohydrates 15.97 (g) of which sugars 6.21 (g)
- Proteins 9.15 (g)
- Fat 15.89 (g) of which saturated 4.27 (g)of which unsaturated 1.47 (g)
- Fibers 4.76 (g)
- Sodium 1,284.92 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Asparagus Cream
- 1.5 lbs asparagus
- 1 leek (or an onion or shallot)
- 3 cups vegetable broth (with carrot, celery, onion, and asparagus scraps)
- 1/2 cup Parmesan (optional)
- to taste extra virgin olive oil
- salt
- pepper
Tools
- Pot
- Immersion Blender
Steps for Asparagus Cream
Peel an onion, peel the carrot and cut it into pieces. Wash a stalk of celery thoroughly, cut it into pieces.
I also added some asparagus stems just to give an extra flavor.
Put all the vegetables in a pot, add the peppercorns, cover with cold water and bring to a boil, lower the heat, and cook for 35/40 minutes.
Once cooked, strain the vegetable broth and then season with salt.
Your base for risottos, soups, and broths is ready.
Clean the asparagus and remove the woody part, cut the stalks into slices and set aside a handful of tips if you want to decorate the dish.
Blanch them for a few minutes and set them aside.
Finely chop a leek and let it soften in a saucepan with the oil.
Add the asparagus slices, cooking over medium heat for 7-8 minutes and stirring occasionally with a wooden spoon.
Cover the asparagus with the hot vegetable broth, then continue cooking for about 20/30 minutes over low heat, keeping a lid on the saucepan.
Adjust the salt and pepper, then blend everything with an immersion blender.
Add flavor with grated cheese (you can also skip adding it if you want a lighter dish) by stirring over low heat until you reach the right creamy consistency.
Before serving your creamy asparagus velouté, decorate it with the tips set aside earlier.
Enjoy your meal.
Notes and Tips
The recipe I proposed can translate into delicious variations, for example, you can add two or three potatoes cut into cubes to the asparagus cream and combine them during cooking with the vegetables.
Or peas or broad beans, in short, you add or remove based on the seasons or personal tastes.
If you want to add a note of crunchiness, prepare some croutons, here’s how to make them.
Finely chop the bread after removing the dark outer part and sauté it until golden in a pan with a drop of oil. If desired, you can also add herbs like thyme, marjoram, rosemary; spices such as smoked paprika, fennel seeds or powder, turmeric, or cumin are also perfect.
Curiosities
The asparagus is a true icon of spring in Friuli Venezia Giulia, where it grows and blooms from the end of March to the end of May, with some variations due to climatic conditions. In this region, white, green, and purple asparagus are grown, but it’s the white one that dominates the scene.
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