Gastronomixs

Asparagus coulis

Creation by Erik van Loo, restaurant Parkheuvel**, Rotterdam, the Netherlands.

Asparagus coulis

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Ingredients

1.25

kg

asparagus, peeled

1

l

milk

Preparation method

  • Cook the asparagus in the milk until done.
  • Blend the mixture and pass through a fine sieve.

Serving suggestions

  • Can be served with salmon, scallop, lobster, langoustine, crab, sea bass, or prawn components.
  • Can be served in combination with cooked ham, cold veal, chicken, or cold lamb components.

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