Asparagus Velouté | Mushroom Crayon

Ingredients:

• 1 bunch of asparagus
• 1 shallot
• 500 ml chicken broth
• Ricotta (4 tablespoons)
• Salt and pepper
• Mushroom Crayon

Preparation:

1. Boil the asparagus in hot water for 10 minutes, then remove from heat.
2. Sauté the chopped shallot in a pan. Add the tender, chopped asparagus and chicken broth. Cover and cook for about 4 more minutes.
3. In a blender, combine all the ingredients and blend until smooth. Add 2 to 3 tablespoons of ricotta, depending on taste, and blend again to achieve the desired texture.
4. Season with salt and pepper.
5. Sharpen the Mushroom Crayon on top for the perfect pairing!

Enjoy! 😉