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Asparagus cream, fresh goat cheese and espelette pepper

Appetizers, Vegetables and Fruits, Cheese

A creamy asparagus soup mixed with fresh goat cheese for a lighter version of the traditional cream of asparagus and garnished with a few asparagus tips and Espelette pepper.

L'idée déco

You may also improve this asparagus cream with a few sprigs of chervil.


Recipe for 4 persons

For the Asparagus cream

1 Bunch(es)
Green asparagus
2 Unit(s)
30 Gr
1 Liter(s)
Vegetable stock
100 Gr
Fresh goat cheese
4 Pinch(es)
Espelette pepper
50 Ml
Cream 35%


4 Thin slice(s)
50 Gr
Goat cheese bûchette
1 Pinch(es)
Espelette pepper
  • Olive oil
  • Salt and pepper

Preparation time: 30.00 min

Preheat your four at 425.00 °F

  • General preparation

    Chop the shallots. Break the asparagus with your hands to remove the fibrous part without wasting any. Cut the asparagus into small pieces and set the heads aside.

  • Asparagus cream preparation

    In a large saucepan withbutter and sweat the shallots. Add the asparagus pieces and the vegetable stock and bring to boil. Cook on medium for 10 to 15 minutes. Add half the goat cheese, the cream and mix everything with a hand blender.

    Blanch the asparagus tips for 2 minutes in salted boiling water and plunge them into an ice water bath to stop the cooking process.

  • Crostini

    Make nice slices of your baguette diagonally to create a longer crostini.  Place on a baking sheet and drizzle with olive oil, season with salt and pepper.

    Transfer to the oven at (400°F) for roughly 6 minutes or until they have a nice golden color.

    Once, cooled, sprinkle with the goat cheese and Espelette pepper.

    Garnish with young sprouts.

  • To serve

    In soup bowls, pour the cream of asparagus then crumble the rest of the fresh goat cheese on top and decorate with some asparagus tips and a pinch of Espelette pepper.

You may also improve this asparagus cream with a few sprigs of chervil.

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