Recipe: White asparagus from the Loire Valley, mousse with fresh goat cheese from Sainte-Maure

Name: White asparagus from the Loire Valley, mousse with fresh goat cheese from Sainte-Maure
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1 petite botte d'asperges primeur blanches soit 4 ou 5 / pers; 15 cl de crème liquide; 100 gr de faisselle très fraîche; brins de ciboulette; 2 œufs très frais au marché local; sel ou fleur de sel poivre,du moulin, noix muscade; ( éventuellement 1 c à café de moutarde)

By AFTouch-Cuisine ★ ★ ★ ★ ★ 4.7/5 (7 reviews) Starters

Prep 15 min

Cook 15 min

Total 30 min

Servings 2 serv.

A refined recipe without violent contrast, this is the spirit of this recipe from the Loire region. It is filled with freshness, natural, a light and airy starter. The asparagus season is short, let's make the most of it quickly. If they are very tender, you can even eat them raw. The fresh cheese faisselle from Sainte-Maure de Touraine AOP will sublimate this spring vegetable. The flavors are intact, just as we imagine them.

Ingredients for 2 servings

1 small bunch of white spring asparagus, about 4 or 5 per person
150 ml of liquid cream
100 g of very fresh faisselle
chives
2 very fresh eggs from the local market
salt or fleur de sel, pepper from the mill, nutmeg
(optionally 1 teaspoon of mustard)

Step-by-step directions

1 Gently scrape the asparagus, tie them with raffia. Plunge them into boiling salted water for 5 to 8 minutes, check the cooking. Drain, keep warm.

2 Boil water for soft-boiled eggs, cook them for 3 minutes at the last moment.

3 In a saucepan in a water bath, warm ¾ of the cream then add 100 g of faisselle. Let it melt, stirring. Sprinkle with fleur de sel, grate nutmeg. Keep warm

4 Before serving, whip the remaining fresh cream into Chantilly and incorporate it. Place the asparagus in beautiful plates. Pour the creamy sauce into the center, or a small dish, chop the chives. Present the soft-boiled eggs, a real treat! Prepare bread sticks, toasted bread, and enjoy. Perfect pairing with a white wine from Touraine Chinon, for example. Out of season you can use frozen asparagus, producers also offer them

Oeufs Asperges Asperges blanches Chèvre frais Mousseline Entrée Cuisine traditionnelle