Asparagus Puree with Whipped Crème Fraîche and Chanterelle Powder


Serves 4

2 tablespoons olive oil  
3 shallots, peeled and sliced
2 bunches of trimmed green asparagus (hard bottom portion removed)
Kosher salt
Freshly cracked pepper
4 ounces white wine
3 cups vegetable stock
1 bunch flat-leaf Italian parsley, blanched in boiling salted water for 10 seconds then removed and shocked in ice water then drained
3⁄4 cup crème fraîche whipped to stiff peaks
12 asparagus tips trimmed to
1 1⁄2 inches long
1 tablespoon butter
2 tablespoons dried chanterelles
ground in a coffee grinder to a powder
2 tablespoons chopped chives

Heat a heavy saucepan over medium high heat; add olive oil and sauté shallots until transparent. Add trimmed green asparagus and cook briefly. Season with salt and pepper. Deglaze the pan with white wine and simmer until reduced by half. Add stock and continue to cook until asparagus is completely soft. Add the blanched parsley and puree the soup in a blender until completely smooth. Strain through a fine strainer and recheck seasoning. Whip crème fraîche until firm. In a separate pan, sauté the asparagus tips in butter and season with salt and pepper. To assemble, pour the soup into 4 warm bowls, place a dollop of cream into each soup, top with 3 asparagus spears, and dust with chanterelle powder. Sprinkle with some chives and serve.

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