La recette de la crème d’asperges de notre traiteur partenaire engagé Baobab Lab

The recipe for cream of asparagus from our committed partner caterer Baobab Lab

We no longer present them to you, you already know them, and we have decided to offer you receipts with them: we are of course talking about committed caterer Baobab Lab ! With Elora and the chefs of the Baobab brigade, we have concocted three delicious recipes to marry with three organic Oé wines . Are you tempted? On the menu, a asparagus cream for entry, tex mex style buckwheat chili and one chocolate fondant . The dish and the dessert arrive very quickly, stay tuned ;)

Cream of asparagus

You don't know Baobab Lab? We tell you about it!

Baobab Lab is a human adventure, a passionate, committed and united team. Since 2017, they have been offering creative tailor-made cuisine, original and respectful of traditions, made with the best local and seasonal products . The whole team is campaigning for a anti-waste kitchen, zero waste and in short circuits to limit the carbon impact as much as possible. They are the ones who launched the first Connected Canteen , 100% homemade and responsible. Cannon, right?

Cream of asparagus recipe (30 min)

This recipe was concocted by Axel, chef at Baobab Lab, then tested and validated by Charlotte from the Oé team (you guessed it, there are a lot of gourmets at Oé!)

To get started and enjoy yourself, you need the following ingredients:

  • 1 bunch of white asparagus
  • 1 vegetable stock cube
  • 1 half onion
  • 1 clove of garlic
  • 1 knob of butter
  • The peelings (brushed and clean) of 3 potatoes
  • 300 ml full cream
  • Salt, pepper and cumin

Preparation steps:

Peel and cut the asparagus into sections (reserve the tops for dressing the bowls).

Fry the asparagus in a pan with butter, add the onion then the minced garlic. Let come back for a few minutes.

Dilute the stock cube in water then wet it up. Add the potato peelings, salt, pepper and cumin.

Cook for 20 minutes then add the cream. Mix everything in the blender.

Brown the asparagus heads in butter for final dressing and to add texture.

Arrange in a bowl and add the asparagus heads on top. The Oé team added a few nigella seeds, sesame seeds and a garlic whipped cream for a rendering worthy of a 3 star! All you have to do is enjoy warm with The white Bugey or The white Bordeaux Oé !

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“This dish goes very well with this dry and fruity wine. I can very well see myself proposing this recipe for a family meal on a Sunday, accompanied by Bugey blanc Oé for a sweet starter and spring flavors.” Axel

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