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
Servings 6
Level Débutant

Recipes Starters Asparagus and curry cream verrines

Appetizers
Gluten-free
Specialties
Starters
Themes
Verrines

Ingredients

White asparagus (Jarred) : 200 grams
Eggs : 2
Mascarpone : 2 tablespoons
Curry Powder (Powder) : 1/2 tablespoon
Salt : 1 pinch
Espelette pepper : 1 pinch

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La photo représente l'ustensile : Verrines individuelles

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Preparation steps

Step 1
Place the eggs in a pan of boiling water for 10 minutes.
When cooked, remove the eggs and leave to cool.
Step 2
Place the halved, shelled eggs and halved, well-drained asparagus in a salad bowl.
Blend with an immersion blender.
Step 3
Loosen the mascarpone and add to the asparagus/egg mixture.
Mix well.
Step 4
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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