Leek mousse with asparagus tips
5
15
4
No
Ingredients
- 45 ml (3 tablespoons) of chopped dried shallots
- 5 ml (1 teaspoon) of curry powder
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 16 sparagus
- 1 container of 250 g of cream cheese
- 15 ml (1 tablespoon) of olive oil
Preparation
Side-by-side mode
- In a pan, heat oil at medium heat. Brown shallots for 1 minute. Add curry powder and sliced leeks. Cook at medium-low heat for 5 to 7 minutes until tender. Cool down.
- Blanch the asparagus in a casserole filled with salted boiling water for 3 minutes. Drain. Set the asparagus tips aside and mince what’s left.
- In a blender, blend leeks with cream cheese and minced asparagus until a smooth preparation is obtained. Salt and pepper.
- Divide preparation into glasses and garnish each portion with asparagus tips.
Chef’s note
Idea for accompaniment:
Bread croutons with perfumed oil
Mix 30 ml (2 tablespoons) of olive oil with 10 ml (2 teaspoons) of Italian spices and 15 ml (1 tablespoon) of grated Parmesan. Brush 8 baguette bread slices with the preparation and brown them in the oven on a broil for 2 to 3 minutes.
