L' Asperge Recipe

Preparation

1. 1

   Prepare the Veloute

   In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, cooking until the onion is translucent. Add the chopped white asparagus and sauté for about 5 minutes.

2. 2

   Cook the Asparagus

   Pour in the vegetable stock and bring to a simmer. Cook for 15-20 minutes, or until the asparagus is tender.

3. 3

   Blend the Soup

   Using an immersion blender, puree the mixture until smooth. Stir in the heavy cream, and season with salt and pepper to taste. Keep warm on low heat.

4. 4

   Prepare the Oyster Mushrooms

   In a skillet, heat the olive oil over medium-high heat. Add the sliced oyster mushrooms and sauté until golden and crispy, about 5-7 minutes. Season with salt and pepper.

5. 5

   Make the Croutons

   In another skillet, toss the cubed crusty bread with olive oil and a pinch of salt. Cook until golden brown and crispy, about 5-7 minutes.

6. 6

   Serve

   Ladle the white asparagus veloute into bowls. Top with sautéed oyster mushrooms and croutons. Garnish with fresh parsley before serving.