Creamy asparagus is my favorite recipe. However I suffered from a lactose intolerance some years and since them I have tried to avoid having too much dairy product even if my intolerance is now over. This recipe is inspired from the menu we tested out with my friend at Le Cheval Blanc in Ribeauvillé, Alsace.
- a bunt of fresh asparagus white of green
- oat cream or soya cream
- vegetable broth
- a clove of garlic
- 2 bay leaves
- a bit of parsley
Cleanse the asparagus from the remaining soil deposit and cut the steams. Steam them for 20 minutes.They will be not too soft and will keep a little bit of “crunchy”. I have a steam cooker but if you don´t have one, place the spears in a steaming basket with a little water underneath. Cover and cook for three minutes.
Once I have finished cooking the steams, I have taken 2soup spoons of broth from the asparagus and cook it together with some 2 bay leaves, a grated garlic clove and 2 dl of non dairy milk. Once warm, remove the bay leaves and add some parsley, salt and pepper.
If you want to learn more about the different ways of cooking asparagus :