Asparagus and curry cream verrines
In this recipe, we blend the velvety smoothness of asparagus with the exotic flair of curry. The asparagus reveals its full splendor, subtly enhanced by the fragrant notes of curry. Whether served in individual verrines or as a spreadable delight, this simple and quick recipe is perfect for all your dinner parties and appetizers.
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Preparation 15 min
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Servings 6
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Level Débutant
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Energy ≈ 50 kcal / serving
Ingredients
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Asparagus and curry cream verrines
In this recipe, we blend the velvety smoothness of asparagus with the exotic flair of curry. The asparagus reveals its full splendor, subtly enhanced by the fragrant notes of curry. Whether served in individual verrines or as a spreadable delight, this simple and quick recipe is perfect for all your dinner parties and appetizers.
Ingredients
- White asparagus (Jarred) : 200 grams
- Eggs : 2
- Mascarpone : 2 tablespoons
- Curry Powder (Powder) : 1/2 tablespoon
- Salt : 1 pinch
- Espelette pepper : 1 pinch
Preparation steps
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Place the eggs in a pan of boiling water for 10 minutes.
When cooked, remove the eggs and leave to cool. -
Place the halved, shelled eggs and halved, well-drained asparagus in a salad bowl.
Blend with an immersion blender. -
Loosen the mascarpone and add to the asparagus/egg mixture.
Mix well. -
Finally, add salt, Espelette pepper and curry powder to taste.
Spoon the cream of asparagus into verrines, or into a spreadable bowl for more conviviality.
Refrigerate until ready to serve.
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