Menu
Menu
4 servings
Heat the stock and the milk separately.
In a saucepan, melt 50 g of butter with flour for 3 minutes, stirring the mixture so that it does not form lumps, do not allow to brown. Add the hot stock and milk.
Bring to a boil and add the washed asparagus. Cook for at least an hour mixing constantly. Add salt to taste.
Toast the croutons in the oven. Once cooked, filter everything over another sauce pan and return to the heat for 3 minutes.
Put the egg yolks in the serving bowl, the remaining butter into small pieces, the cream and two tablespoons of Parmigiano: whisk the ingredients while pouring over them, a little at a time, all the steaming cream.
Accompany with the croutons still warm.
This delicate first course goes well with a glass of Malvasia dei Colli wine.
Source : www.lacucinaitaliana.it/ricetta/primi/crema-di-asparagi-alla-milanese
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Ospitalità Italiana is an official certification from Unioncamere, Italy’s federation of local Chambers of Commerce and Industry, that tells you that the food you are enjoying is unquestionably Italian: products are authentic, ingredients genuine and recipes true to the thousand year history of Italian cuisine.
Canada is home to some leading Italian Chefs. Passionate and innovative, many have refined their skills and advanced their knowledge directly in Italy. In addition, Montréal boasts a fabulous cooking school ITHQ where young aspiring chefs learn Italian technic and Italian traditional recipes from the masters.
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