Asparagus cappuccino with chorizo and parmesan Recipe
Asparagus cappuccino with chorizo and parmesan
Flavors of Paris and the Ile-de-France
Total time: 30 to 60 minutes

Preparation time: 10 minutes
Cooking time: 10 + 15-20 minutes

Difficulty: Easy
For 4 servings

- 2 bunches of green asparagus
- 2 large onions
- 200 g (7 oz.) organic cream
- 100 g (3 1/2 oz.) butter
- 100 ml (3 1/2 oz.) dry white wine
- 500 ml (2 cups) white chicken stock
- 1 cardamom pod
- salt and freshly ground pepper

- 12 thin slices of chorizo
- 40 g ( 1 1/2 oz.) shaved parmesan
  1. Cut the tips off the asparagus and steam them for 10 minutes.
  2. Peel the stalks and cut into short lengths. Peel and finely chop the onions.
  3. Combine the asparagus stalks, onion, white wine, chicken stock and cardamom in a saucepan; place over the heat and cook gently. When the asparagus is tender, purée it with the onion, gradually adding the butter and cream to obtain a foamy consistency.
  4. Serve with the asparagus tips and decorate the plates with thin slices of chorizo and parmesan shavings.
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