Cold White Asparagus Cream

The cold white asparagus cream is a refreshing delicacy and perfect for warm summer evenings. Its mild and delicate flavor, combined with the salty touch of serrano ham and the freshness of chives, makes it an ideal choice both as an appetizer or light starter.

Ingredients

For this recipe, you will need 275 g of cold white asparagus in brine, two hard-boiled eggs, and 45 g of mayonnaise. The asparagus is the star ingredient that provides its characteristic flavor and creamy texture; the eggs give body and consistency to the mixture, while the mayonnaise helps blend all flavors and create a uniform texture.

Step-by-Step

First, blend the asparagus with the brine liquid, hard-boiled eggs, mayonnaise, salt, and ground black pepper until you get a smooth cream. Next, add chopped chives and diced serrano ham to give it a final touch of freshness and flavor. Finally, garnish with the tips of the white asparagus and serve cold.

Tips and Techniques

1. Make sure all ingredients are well-chilled before mixing for a creamy and refreshing texture.
2. For an intense flavor, you can add a little lemon juice to the mixture.
3. If you prefer a lighter texture, reduce the amount of mayonnaise or use light cream.

Common Mistakes to Avoid

1. Not blending the ingredients enough, resulting in large chunks and uneven texture.
2. Forgetting to add salt, which leaves the cream flavorless.
3. Serving the mixture warm or at room temperature, which is unsuitable for this cold recipe.

How to Know It Turned Out Right

The cream should have a smooth and creamy texture with a balanced taste between asparagus, chives, and mayonnaise. The mixture shouldn’t be too liquidy nor thick; it should flow easily in the spoon while retaining the freshness of its ingredients.

This cold white asparagus cream is perfect for delighting your guests with a refined flavor and elegant presentation. Enjoy the result! Recipe extracted from bonviveur.com.