Everyday recipes : Entrées

• 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.