Snapguide
STEPS
INGREDIENTS
Cut the 1st bunch of asparagus into small pieces; onion into squares; chop the garlic

Cut the 1st bunch of asparagus into small pieces; onion into squares; chop the garlic

Prepare the walnuts and bay leaves in a separate bowl

Prepare the walnuts and bay leaves in a separate bowl

Heat olive oil in a pan. Fry the garlic until golden brown; place in the onion, walnut and bay leaves. Pan fry for 3-5 mins until fragrant.

Heat olive oil in a pan. Fry the garlic until golden brown; place in the onion, walnut and bay leaves. Pan fry for 3-5 mins until fragrant.

Meanwhile, bring water to boil and Blanche the 2 types of asparagus cuts (1 for blending into pur\u00e9e and another for serving).

Meanwhile, bring water to boil and Blanche the 2 types of asparagus cuts (1 for blending into purée and another for serving).

Place the 1st bunch of blanched asparagus into the pan & add milk. Bring to boil. Lower heat medium. Follow by adding 1/2 the cream.

Place the 1st bunch of blanched asparagus into the pan & add milk. Bring to boil. Lower heat medium. Follow by adding 1/2 the cream.

Serve hot. Add croutons or Parmesan for the added volume.

  • 2.0bnch Asparagus
  • 0.0c Heavy cream
  • 1.0c UHT full cream milk
  • 1.0bnch Thyme
  • 2.0Tbsp 2 tbs olive oil
  • 2 cloves garlic
  • 1/2 white onion (squared)
  • 2 bay leaves
  • 0.0c Walnuts
  • Salt & black pepper to taste
  • White truffle oil (optional)