Verrine with asparagus and St Môret
The verrine with asparagus and St Môret is a recipe to make for an aperitif. The advantage of asparagus is that it goes well with many ingredients. Do not hesitate to decorate your verrine with asparagus and St Môret with smoked salmon or thin slices of raw ham. For a better tasting, the verrine should be served chilled!
- 1 bunch of white asparagus
- 150 g of St Môret
- Salt pepper
- Preparation15 mins
- Cooking15 mins
- 1. Using a peeler, peel the asparagus and cut the end of the stem (harder than the rest). Rinse the asparagus with clean water.
- 2. In a pan of boiling salted water, add the asparagus and cook for 15 minutes.
- 3. Using the tip of a knife, check for doneness. Stop cooking when your asparagus is tender. To cool them, run them under cold water for a few minutes.
- 4. In a blender, put the St Môret and then the cooled asparagus. Salt, pepper, and mix until the texture suits you, and pour the preparation into verrines.
- 5. Place the verrines in the fridge for at least 20 minutes before serving.
- 6. You can keep some asparagus that you will cut into sections for decoration.
You can use green asparagus for this recipe or canned asparagus if it is not the season. If you’re using canned asparagus, you don’t need to cook it, it’s already cooked and tender.