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Asparagus cream with crunchy Pancetta springs and poppy seeds

First courses

Asparagus cream with crunchy Pancetta springs and poppy seeds

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

30 min

Servings:

1 Serving

Ingredients:

800 g of Asparagus
500 ml of Vegetable broth
200 ml of Tipico IT's fresh liquid cream
70 g of Tipico IT’s Smoked pancetta
Salt
Pepper
1 Onion
Tipico IT’s Extra virgin olive oil
Some slices of bread

PREPARATION

1

Take a pot full of slightly salted water and put it on the gas. When the water will start to boil, deep the asparagus within and let them cook for 5 minutes. Subsequently dry them and put them aside.

2

In the meantime, chop finely an onion. In a pan put three tablespoons of extra virgin olive oil, the chopped onion and stir-fry for some minutes. The add the previously cooked asparagus, putting aside some tips of them, which you will use to garnish the dish.

3

Let them cook on a high flame, then add the vegetable broth and continue the cooking for 20 minutes mixing continuously.

4

Subsequently, switch off the flame, add the fresh liquid cream and a pinch of salt, then blend with an immersion blender until you obtain a homogeneous cream.

5

Put the cream once again on the flame and let it cook for other 5-10 minutes, so that it can thicken.

6

Take a non-stick pan and warm it up. Put the pancetta slices on it and the bread croutons, obtained from the bread slices cut previously. Stir-fry everything on a high flame for 10 minutes, so that the pancetta can be roasted and the bread croutons seasoned.

7

Pour the asparagus cream in the bowls and garnish with crunchy pancetta sprigs, the bread croutons and the asparagus tips that you kept aside.

8

Serve the asparagus cream hot and creamy with some extra virgin olive oil and if you want with some pepper as well.

Condividi:

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