English
Menu Cerca

Spicy Asparagus Cream

First course

tempoready in: 45 mins

difficulty:difficolta


PRODUCTS USED FOR THIS RECIPE

Pressure Cooker

Clipsò + Precision

thumb

DOWNLOAD THE NEW LAGOSTINA APP

appstore  |  googleplay
The free application of Lagostina with over 100 recipes for cooking with pressure cooker.

INGREDIENTS FOR 4 PEOPLE

2.2 lbs. asparagus

½ onion

1 celery stalk

1 carrot

1 potato (7 oz.)

6 Ecodoses of water

4 tbsp of fresh cream

1 hot pepper

Salt

 

PREPARATION

1 Peel the potato and carrot. Cut them into small cubes. Cut the celery and onion into slices. Clean the asparagus by cutting and removing the white part of the stems. Remove the tips leaving them intact, cut the green stems into slices.

2 Put all the vegetables into the pot, add 6 Ecodoses of water and the chopped red pepper. Close the lid and cook for 15 minutes after the first whistle.

3 Let the steam vent gradually, then open the lid. Remove 10-12 asparagus tips and put them aside. Blend the rest with an immersion blender.

4 Add the asparagus tips kept aside, pour the cream, adjust the salt if necessary and thicken the cream for 5 minutes on medium heat. Serve hot.

 

MORE RECIPES

thumbinfo

Tuscan Spelt Soup

thumbinfo

Coffee rice pudding

thumbinfo

Apples Gratin

thumbinfo

Stuffed Calamari

thumbinfo

Zucchine ripiene alla semola di couscous

thumbinfo

Lasagne al radicchio

thumbinfo

Fresh tomato soup

thumbinfo

Orecchiette alle cime di rapa