- 1 kilo of green asparagus stems
- 12 asparagus spears
- 200g Isigny Sainte-Mère fromage blanc
- A little olive oil
- Half an onion, finely chopped
- Half a litre of pouring cream
- Half a litre of milk
- Table salt, sugar
- Optional: orange zest and grated parmesan
Brown the onion, then add the asparagus stems, followed by the milk and the cream.
Simmer gently for about a quarter of an hour, put through a blender, then sieve though a conical sieve (chinois) to remove the fibres. Season and set aside to keep.
Meanwhile, lightly cook the asparagus spears in a frying pan with a little olive oil. Lay them out in a deep plate, three to a serving, with a ladle of asparagus cream. Take two teaspoons and form three quenelles* of fromage blanc for each plate and drizzle a little olive oil on top. If you want, you could also add a touch of orange zest and a few shreds of Parmesan cheese.
*Quenelles are egg-shaped servings of soft food, formed between two spoons (teaspoons in this case) like the ones in the photograph.
4 - 6 persons