Asparagus cream, fresh goat cheese and espelette pepper |

Preparation time: 30 min

Preheat your four at 425 °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.