Asparagus creme

Course Sauce, Vegetarian
Cuisine Frans
Servings 450 g


  • 500 g green asparagus
  • 150 g Chicken stock
  • 0,1 l Cream


  • Wash and peel the asparagus. Remove the wooden part. Cook them until done. Mix in the foodprocessor with the chickenstock and cream. Set aside.
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