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Asparagus & Spinach Velouté



2 bundles asparagus
1 pc. leeks, trimmed, washed & cut in 3rds
4 oz. butter
1 qt. vegetable stock
white pepper
1 lb. baby spinach
olive oil


Trim off tough ends of asparagus. Cut off tips and put in bowl. Cut the rest in half and put in a bucket. Melt butter in a kettle and add leeks. Cook until lightly softened. Add aspargaus (not tops), stock and water just to cover. Season and simmer until vegetables are soft. Purée with immersion blender. Add spinach and stir until submerged and wilted. Purée again. Oven at 500 degrees, add salt, peppers and olive oil to asparagus tips and mix thoroughly. Spread evenly on sheet pans and roast for 6 minutes.