Asparagus Velouté

Asparagus Velouté
Photo by Cookbook cover image courtesy of Random House


  • 5 cups cornstarch
  • sugar
  • salt
  • 1 quart chicken stock or low-sodium chicken broth
  • 2 pounds white asparagus
  • 1 cup heavy cream
  • 1 egg yolk

1. Wash the asparagus. Cut 2 inches (5 cm.) off the tips and save them for another use. Do not peel the stalks but cut them into 15-inch (3-cm.) pieces. 2. Bring the stock or broth to a boil in a soup pot. When it bubbles, add the asparagus pieces and sugar. Turn down the heat, cover, and simmer ...

View full recipe at Epicurious


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