Asparagus Cream
Ingredients
- 1,5L Asparagus cream (HOTELSA)
- 100g Croutons
- 20mL Light olive oil
Manufacturingen breve
- Dissolve 100gr of asparagus cream in 1,5L of cold water. Stir it well to avoid clumping
- Heat it and keep stirring it until it starts boiling
- Keep it on low heat for 10 minutes, stirring it occasionally.
- Serve the cream in bowls or in cups drizzle with a little oil and decorate with the croutons.
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