Asparagus

Langoustines and asparagus cream

Name: Langoustines and asparagus cream
Prep time: 40 min
Cook time: 25 min
Yield: 4
Cuisine: Plats principaux
Ingredients: 16 langoustines; 454 gr (1 pound) of asparagus; 2 peeled shallots; 20 gr (1 tablespoon) of butter; 200 ml (3/4 cup) of cooking cream; 30 ml (1 tablepoon) of milk; 45 ml (1 1/2 tablespoon) of dry white wine; A bit of olive oil; Salt and pepper

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Author: Crazy Leeks

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Preparation 15

Baking 25

Portions 4

Freezing No

Ingredients Preparation

Ingredients

16 langoustines
454 gr (1 pound) of asparagus
2 peeled shallots
20 gr (1 tablespoon) of butter
200 ml (3/4 cup) of cooking cream
30 ml (1 tablepoon) of milk
45 ml (1 1/2 tablespoon) of dry white wine
A bit of olive oil
Salt and pepper

Preparation

Side-by-side mode

Peel asparagus. Slice tips and set aside. Chop shallots and brown in butter. Add asparagus tips.
Deglaze with white wine, reduce a bit before adding milk and cream. Cook at low heat for about 20 minutes.
Mix together, season. Set aside.
Cook asparagus tips in salted boiling water for 3 minutes then refresh. In a pan, brown langoustines in very hot olive oil for 1 to 2 minutes. Cool down before peeling.
Serve langoustines tails over asparagus cream.
Lay asparagus tips.