Ingredients:
- 1 bunch of asparagus
- 1 shallot
- 500 ml chicken broth
- Ricotta (4 tablespoons)
- Salt and pepper
- Mushroom Crayon
Preparation:
- Boil the asparagus in hot water for 10 minutes, then remove from heat.
- Sauté the chopped shallot in a pan. Add the tender, chopped asparagus and chicken broth. Cover and cook for about 4 more minutes.
- 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.
- Season with salt and pepper.
- Sharpen the Mushroom Crayon on top for the perfect pairing!
Enjoy! 😉