CHEF
JEAN BERNARD MURARO

Quickly cooled velouté from green asparagus and almond milk
Brunoise with lemon
Stir fried asparagus with mushrooms

-Lactose free, Gluten Free-

Asparagus in all its forms: a natural and healthy ally!

Discover Chef Muraro’s recipe, made in collaboration with our nutritionist Philippe Gamondès. This spring vegetable with antioxidant virtues and rich in vitamins B9 is also ideal for pregnant or nursing women. Finally, it is an effective diuretic against water retention and high blood pressure.

Ingredients: for 6 persons.

  • 1 kg fresh white asparagus
  • 2 shallots
  • 1 liter of vegetable broth
  • 2 tablespoons of bio olive oil
  • 25 centiliters of bio almond milk
  • 1 pinch of shallow bio salt, possibly flavored
  • 4 times chopped pepper with 5 berries
  • Green asparagus 12 pcs.
  • Small morel, 12 pieces, fresh or dried
  • 1 bio lemon
  • 0.5 deciliters of bio soybean paste
  • Decoration: young shoots, fresh flowers,…

Cooking

  • Clear asparagus
  • Take the third part and boil it in salted boiling water
  • Cool and then cut into cubes and leave for cold brunoise
  • Fry the shallots in a saucepan with 1 teaspoon of bio olive oil
  • Add the remainder of the raw asparagus and cut into small pieces and fry everything very quickly
  • Add vegetable broth, twice chopped pepper with berries
  • Cook for twenty minutes
  • Decant the asparagus, but do not empty the water after cooking. Cool the asparagus in cold water. Then mix it with almond milk and slowly add water remaining after cooking until the desired consistency is obtained.
  • Add pepper and salt to taste
  • Heat and pour into the kettle before serving
  • Take asparagus cubes left for brunoise
  • Mix them with bio soybean paste
  • Add salt and pepper and season with bio lemon, rubbing the rind on the grater
  • Refrigerate by placing in a deep plate
  • Boil the heads of green asparagus a la English (leave stems for other uses), chill and cut lengthwise
  • Clean, wash and blanch the morels (if the mushrooms are dried, put them in warm water for 5 minutes and rinse, then repeat this procedure)
  • Fry a bit of the head of asparagus and morel in olive oil and season to taste
  • According to your taste and gourmet, add a little yellow French wine Jura and pieces of toasted almonds
  • Put the hot asparagus and morel heads in a deep bowl of cold asparagus from asparagus with lemon
  • Pour hot soup of asparagus with almond milk into the kettle
  • Decoration: a fresh flower (pansies), young shoots (dill, alfalfa, broccoli) or small plants (Atsina Cress or Limon Cress with the aroma of lemon and anise)

Bon Appétit!

Cooking

Veluté...

  • Clear asparagus
  • Take the third part and boil it in salted boiling water
  • Cool and then cut into cubes and leave for cold brunoise
  • Fry the shallots in a saucepan with 1 teaspoon of bio olive oil
  • Add the remainder of the raw asparagus and cut into small pieces and fry everything very quickly
  • Add vegetable broth, twice chopped pepper with berries
  • Cook for twenty minutes
  • Decant the asparagus, but do not empty the water after cooking. Cool the asparagus in cold water. Then mix it with almond milk and slowly add water remaining after cooking until the desired consistency is obtained.
  • Add pepper and salt to taste
  • Heat and pour into the kettle before serving

Brunoise with lemon...

  • Take asparagus cubes left for brunoise
  • Mix them with bio soybean paste
  • Add salt and pepper and season with bio lemon, rubbing the rind on the grater
  • Refrigerate by placing in a deep plate

Stir fried asparagus with mushrooms...

  • Boil the heads of green asparagus a la English (leave stems for other uses), chill and cut lengthwise
  • Clean, wash and blanch the morels (if the mushrooms are dried, put them in warm water for 5 minutes and rinse, then repeat this procedure)
  • Fry a bit of the head of asparagus and morel in olive oil and season to taste
  • According to your taste and gourmet, add a little yellow French wine Jura and pieces of toasted almonds

Decoration and Serving...

  • Put the hot asparagus and morel heads in a deep bowl of cold asparagus from asparagus with lemon
  • Pour hot soup of asparagus with almond milk into the kettle
  • Decoration: a fresh flower (pansies), young shoots (dill, alfalfa, broccoli) or small plants (Atsina Cress or Limon Cress with the aroma of lemon and anise)

Bon Appétit!