Hello dear community, today my first publication on the initiative of the challenge by @healthsquared.
My entry is with the recipe: Cream of wild asparagus and apple with cheese.
After so many excesses throughout these Fiestas, you want comforting and light spoon dishes. This healthy cream of wild asparagus is perfect for these cold days in which we want to eat hot and "clean".
Preparation: 10 min Cooking: 35 min
The result is a cream with a very soft flavor and a successful combination of flavors, which give it a different touch. This cream is perfect to take as a starter or as a light dinner, and if you serve them in cups or glasses you will have a perfect appetizer.
Wild asparagus, 2 bunches
Apple, 1 large or 2 small
Onion, 1
Leek, ½
Garlic, 2 cloves
Gorgonzola cheese, 80 g
Liquid cream, 80 ml
Salt
olive oil
To prepare the cream of asparagus: wild
Clean the asparagus well to remove any dirt or dirt and cut them into pieces. We reserve some tips to decorate.
Put a little oil in a saucepan and sauté the onion with the leek and the two garlic cloves rolled for about 5 minutes over medium heat. We add the asparagus and the chopped apples. Sauté for about 10 minutes over medium heat.
Cover with water, season slightly and let cook until the vegetable is tender, watching that it does not run out of liquid. In my case it has been about 10 minutes.
We remove the casserole from the fire. With the help of a blender, grind the vegetables with some of the cooking water. We will add the broth little by little until we get the texture that we like, more or less thick. At home we like ligerita. We try and rectify salt. Optionally we can pass through the Chinese or a strainer to remove the threads that may remain and that is a finer texture.
To make the cream cheese:
We put the cream in a saucepan to heat it, and when it has taken temperature we add the cheese, which will melt quickly. We stir well. To make the decoration we are going to help with a bottle of sauce. We fill it with this mixture and we reserve.
While making the cream, sauté the tips of asparagus reserved for decoration. We salt and pepper them and cook for a few minutes.
We spread the cream of wild asparagus in bowls, glasses or individual plates.
Next, we are going to make the decoration, so that it gives a nice contrast of color and also of flavor. Helping us from the bottle of salsear, we make a spiral with the cream of cheese on the cream of wheat, starting from the center of the dish outwards. With a skewer stick we are going to draw lines: we start from the center of the spiral out, clean the stick, the next line we do the other way around, from outside the spiral towards the center. So on, remembering to clean the stick between one line and the next.
Garnish with the tips of asparagus sauteed in the pan. If we have not remembered to reserve some tips, they would also go very well as decoration some chopped nuts.
Result
With this decoration so resultona we give a great show to a daily dish as this cream of asparagus and we make it more palatable. And the truth is that it is a much simpler technique than it seems.