- 400 g green asparagus
- 300 ml cream
- 300 ml vegetable bouillon
- 1 garlic clove, halved, germ removed
- 100 ml olive oil
- 8 giant prawns, peeled, halved, deveined
- Salt, pepper
Cut about 2 cm off the bottom end of the asparagus and peel the lower third. Cut off the tips and place to one side. Halve or quarter the asparagus stalks lengthwise, depending on the thickness, and dice. Place in a vacuum bag, add bouillon, a little salt and vacuum-seal on a medium setting. Cook on Steam 80 °C for 1 hour. Take out of the cooking space and place the asparagus stalks in a liquidiser goblet. Puree with the cream and pour into a saucepan and place aside. Finely slice the asparagus tips and place on an unperforated stainless-steel baking sheet. Cook on Steam 80 °C for 10 minutes. Take out of the cooking space and add to the soup. Bring the soup to the boil, season to taste with salt and pepper. Crush the garlic and add. Place to one side.
Preparation giant prawns
Heat a little olive oil in a frying pan. Salt the giant prawns and fry in the oil. Take out of the pan and set aside.
Pour the soup into four bowls. Place the giant prawns in the soup and dress with a few drops of olive oil.
Settings asparagus (stalks, vacuum-packed)
1 hour | Steam 80 °C
Settings asparagus (tips)
10 minutes | Steam 80 °C