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Recipe for :

Asparagus Velouté

le petit Blanc, CheltenhamThis is one of Raymond Blanc's recipes which was recently featured at a Gourmet evening held at his Cheltenham Brasserie, le petit Blanc.

I was fortunate to get hold of a copy of this recipe and a few others as my stepson, Craig, is training there to be a Chef.


12 spears of Asparagus
400 ml White Chicken Stock
100gm Shallots - peeled and chopped
30ml Double Cream
10gm Butter
6gm Salt
2gm Pepper

  • Chop the asparagus as small as possible.
  • Sweat the shallots in the butter, do not allow to colour.
  • Add the chopped asparagus and sweat for four minutes.
  • Add boiling stock and simmer for fifteen minutes.
  • Blitz (liquidise) and pass through a sieve.
  • Adjust seasoning to taste.
  • Add cream and serve immediately.

Serves 6

le petit Blanc, Cheltenham