Leek mousse with asparagus tips

Name: Leek mousse with asparagus tips
Prep time: 20 min
Cook time: 15 min
Yield: 4
Cuisine: Entrées
Ingredients: 45 ml (3 tablespoons) of chopped dried shallots; 5 ml (1 teaspoon) of curry powder; 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks; 16 sparagus; 1 container of 250 g of cream cheese; 15 ml (1 tablespoon) of olive oil

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Author: Les Cultures de chez nous

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Preparation 5

Baking 15

Portions 4

Freezing No

Budget

Ingredients Preparation

Ingredients

45 ml (3 tablespoons) of chopped dried shallots
5 ml (1 teaspoon) of curry powder
1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
16 sparagus
1 container of 250 g of cream cheese
15 ml (1 tablespoon) of olive oil

Preparation

Side-by-side mode

In a pan, heat oil at medium heat. Brown shallots for 1 minute. Add curry powder and sliced leeks. Cook at medium-low heat for 5 to 7 minutes until tender. Cool down.
Blanch the asparagus in a casserole filled with salted boiling water for 3 minutes. Drain. Set the asparagus tips aside and mince what’s left.
In a blender, blend leeks with cream cheese and minced asparagus until a smooth preparation is obtained. Salt and pepper.
Divide preparation into glasses and garnish each portion with asparagus tips.

Chef’s note

Idea for accompaniment:

Bread croutons with perfumed oil
Mix 30 ml (2 tablespoons) of olive oil with 10 ml (2 teaspoons) of Italian spices and 15 ml (1 tablespoon) of grated Parmesan. Brush 8 baguette bread slices with the preparation and brown them in the oven on a broil for 2 to 3 minutes.