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Categories:Viewed: 123 - Published at: 9 years ago
Ingredients
- 3 1/3 pounds asparagus woody ends snapped off and reserved, cut into diagonal slices
- 1/4 cup oil
- 5 tablespoons butter
- 1 onion finely chopped
- 1/2 cup flour
- 1 cup heavy cream
- 1 teaspoon vegetable bouillon granulated
- 1/2 lemon juiced
- 1 pinch sugar
- 10 ounces smoked salmon slices, rolled up
Method
- Bring 2 1/2 quarts water to a boil in a large saucepan. Add a pinch of salt and the asparagus ends. Reduce heat to low; cover and simmer for 10 mins. Drain, reserving the cooking water and discarding the ends. Heat the oil in a large skillet on medium heat. Cook the asparagus chunks for 2 mins. Remove from the heat and set aside.
- Melt the butter in the same saucepan on medium heat. Cook the onion until softened. Sprinkle with the flour and cook for 2 mins. Gradually add the asparagus water and cream, stirring constantly. Bring to a boil. Stir in the bouillon and lemon juice. Season with salt and a pinch of sugar. Add the asparagus pieces and simmer until heated through.
- Ladle into bowls and top with the salmon. Sprinkle with coarsely ground black pepper.
