Light cream of wild asparagus with green curry
We are in the middle of the wild asparagus season and it is time to take advantage of them. This cream is ideal for light lunches or dinners. It is very smooth and if we add a touch of green curry it becomes a great dish. A cream that we can take throughout the year and that also helps us take care of ourselves since instead of liquid cream, we will use light cream cheese.
Ingredients
- 2 bunches of wild asparagus
- 400g courgette
- 1 large onion
- 2 tablespoons extra virgin olive oil
- 2 tablespoons light cream cheese
- 1 teaspoon green curry paste
- 700 ml of vegetable broth
- Salt
Preparation
- Wash the asparagus. Chop them, reserving a few tips for the final decoration.
- Peel and chop the zucchini and chop the onion.
- In a high Efficient saucepan , heat the oil. When ready, add the onion and fry over low heat. Add the chopped courgette and asparagus and cook over medium heat for 5 minutes.
- After this time, add the broth and cook for 30 minutes until the vegetables are tender.
- With the help of a food processor or a mixer, blend until you get a uniform cream. Strain through a chinois or fine strainer to obtain a fine cream.
- Then add the curry and cream cheese and bring to a boil.
- meanwhile in a Efficient frying pan , add a few drops of oil and sear the asparagus tips over high heat.
- Serve the cream in a bowl. Decorate with a few asparagus tips and a few slices of Maldon salt.
Photos and recipe by Loleta .
