White asparagus with chive cream



Temps de préparation: 10 minutes

Ingrédients (pour 4 personnes)

  • 1 kg white asparagus
  • 3 egg yolks
  • 20 cl Yoplait 20% fat crème fleurette
  • 1 lemon
  • 1 bunch of chives
  • salt and pepper


  • Peel the asparagus and tie it into small bunches.
  • Immerse in boiling salted water, return to a boil and leave to cook for 20 to 30 minutes. (Cooking time depends on size).
  • The asparagus is cooked when a knife blade slides easily into the stem of the asparagus.
  • Drain the asparagus and place on a serving dish covered with a cloth to absorb the excess water.
  • Prepare the sauce by mixing the egg yolks with the crème fleurette.
  • Put the mixture into a hot bain marie. Season and add the lemon juice.
  • When the sauce is hot, add the chopped chives and serve with the asparagus.

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