10 summer starters: Cream of white asparagus, scallops and crispy speck petals
mis à jour le 6 June 2014 à 22:55A simple and easy to make entree recipe, perfect for a night in with friends and wine
Preparation time : 15 minutes
Cooking time : 15 minutes
Serves 4 people
Ingredients:
- 12 white asparagus
- 400g scallops
- 8 thin sheets speck (smoked Italian ham)
- 30 cl chicken stock
- 30 cl whole cream
- 1 teaspoon chopped fresh ginger
- 2 shallots
- 30g butter
- 1 teaspoon of peanut oil
Method:
- Cut off asparagus tips. Peel the remaining stalks with a peeler and cut into cubes.
- In a pan, sweat the chopped shallots with half the butter and a few drops of peanut oil.
- Add the ginger cubes and asparagus, stirring constantly.
- Pour in the chicken stock, season with salt and pepper and cook for about 10 minutes before adding the cream.
- Cook for 2 minutes. Blend, pass through a sieve and keep warm.
- Spread the slices of speck between two sheets of parchment paper, place a dish for lester and bake for 8 minutes at 180 ° C.
- Cook the asparagus tips 4 minutes to steam.
Bon Appetit!
For more summer starters see:
Sautéed asparagus with Vanilla
Tomato & Basil Asparagus Sand Pie
Marie France Asia, women's magazine
