Asparagus gazpacho

Asparagus gazpacho

Summary: A recipe with green and purple asparagus, I have Florence for lunch at noon. As she is a greedy one I will have to excel, she does not eat vinegar I used limes to replace it. A sweetness, barely spiced up and served chilled, this asparagus gazpacho was simple but excellent. I particularly appreciated its softness. I sweetened the gazpacho with Saint Morret cheese, I didn’t want to add cream, to have a lighter preparation. Add your cheese several times and dripping each time, in order to add a minimum and not to alter the taste of the asparagus gazpacho.

Asparagus gazpacho recipe for people:


  • 3 large purple asparagus
  • 5 green asparagus
  • 1 shallot
  • 5 sprigs of coriander, 1 lime
  • 1 liter of milk
  • 50 g of Saint Moret


  1. Peel the asparagus, cut into sections.
  2. Cover the purple asparagus in a saucepan with the milk, season with salt.
  3. Cook over low heat for 10 minutes.
  4. Heat the butter in a pan.
  5. Peel then finely chop the shallot, add to the hot butter.
  6. Put the green asparagus in the pan and cook for 12 minutes
  7. Salt and pepper.
  8. Regularly shake the green asparagus in the pan.
  9. Blender the still hot white and green asparagus.
  10. Squeeze and add the lemon juice
  11. Drain and adjust the seasoning.
  12. Add the cream cheese step by step, drain as you go.
  13. Place in the refrigerator before serving.

Preparation time: 20 minutes
Cooking time: 12 minutes
Number of people: 2
4 star rating: 1reviews

What wine to drink with: asparagus gazpacho

My favorite wine for this recipe: Cour Cheverny blanc Cépage Romorantin
Temperature between 08 ° and 10 °

Peel the asparagus Slice the asparagus Cook the greens in the pan Cook the violets in a broth Mixer

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