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Cream of asparagus and mint

Cream of asparagus and mint with quail eggs, spring recipe.

Cream of asparagus and mint with quail eggs. A spring vegetable cream perfect for a vegetarian menu also in the Passover. I really hope you enjoy the asparagus, because in spring I prepare them in many ways and touches you put up with me. Indeed, I suggest you take a look at all my RECIPES WITH ASPARAGUS and my SPRING RECIPES to enter immediately in the right mood of summer at the gates.

This is a vegetarian cream, easy and quick to do, tasty and light. Is’ only made with asparagus, Leek, fresh onion, Mint (I prefer to mint, but it's good enough mint) and very little potato, but has a very intense flavor because I cook with broth made from asparagus scraps. Then I garnish with the tips slightly scalded, so they stay crunchy, and quail eggs, Asparagus and eggs because they are very well together.

If you want, and I recommend it, You can enrich the cream of asparagus and mint with quail eggs with grilled or fried croutons (I know, no light, but they are delicious!) and sprinkled with salt and pepper. You can also garnish with sour cream or plain cream spoon, if you like the more substantial creams. I always like the vegetable creams, Also in spring! Have a good day!

CREAM OF ASPARAGUS WITH MINT AND QUAIL EGGS

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PORTIONS: 4 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 2 bunches of asparagus
  • 150 grams of potatoes
  • salt and pepper, to taste
  • extra virgin olive oil, to taste
  • grated Parmigiano Reggiano PDO, to taste
  • 8 quail eggs
  • fresh mint, to taste
  • croutons (Optional)

PROCEEDINGS

Wash the asparagus and peel. Put the scraps, or the skins, in a saucepan, cover with water and boil at low heat for 30 minutes.

Set aside the asparagus tips and cut the stems into pieces, chop the onion, peel and chop the potatoes and chop mint hands. Brown the onion in a drizzle of extra virgin olive oil until it is slightly wilted (possibly unite little broth of asparagus for not doing it brown too much). Add the potato and asparagus, fry and cover with the broth. Season with salt, pepper and add half of the mint.

Bring cooked vegetables, then blend everything until obtaining a homogeneous cream (with regard to the density, used the broth to get what you want). Season with salt and emulsify with a little’ of oil, then add the rest of the finely chopped mint, then stir in the grated Parmesan cheese.

Cut in half in the lengthwise direction the tips of the asparagus and toss in a pan with a little oil and broth in order to blanch leaving crispy.

Boil the quail eggs until they are hard boiled. Let them cool and peel. Chop two eggs and cut the other half.

Composition of the dish. Serve the asparagus cream in individual bowls, garnishing the plate with the crumbled quail eggs and those cut in half, the asparagus tips, some’ fresh mint and a thread of extra virgin olive oil. Is’ time to think about the croutons. Bon appétit!

THE PAIRING: Try pairing with a Prosecco di Valdobbiadene brut biological the company Duca di Dolle. A wine made from the vineyards on the hills Rolle of Cison di Valmarino (province of Treviso): with hints of Apple, and a balanced taste between salinity and acidity.

Cream of asparagus and mint
Cream of asparagus and mint

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