09.05.2020

Activity

The Saint-Eynard fort

The Saint-Eynard fort, also called fort Seras, is located in the Chartreuse mountains, is about 4350 ft high (1325m) and is one of the seven forts that surround Grenoble. From there you will have a beautiful view on the Grésivaudan valley as well as on the city of Grenoble.

The fort is ope...

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French « Art de vivre »

Velouté of asparagus

Ingrédients :

500g of asparagus

500ml of water

1 stock cube

1 onion

1 shallot

20cl of liquid cream

Salt and pepper

More information

Velouté of asparagus

Ingrédients :

500g of asparagus

500ml of water

1 stock cube

1 onion

1 shallot

20cl of liquid cream

Salt and pepper

Préparation :

1st step : To start your velouté of asparagus you have to put some water on them to wash them and then, you have to drain them. When asparagus are cleaned, I let you cut the end of the asparagus. When it’s done, put the rest of the asparagus in a cooker with water, stock cube, onion and shallot previously sliced finely.

2nd step : Put the cooker on a low heat and let cook during 30 minutes. Check the cooking jabbing with a knife the asparagus. If the knife sinks easily in the asparagus, it means that asparagus are cooked.

3rd step : When the asparagus are enough cooked, I let you blend them with a blender.

4th step : Add cream, salt and pepper to find all the smoothness of the velouté.

5th step : Your velouté of asparagus is now ready to eat. Reheat slowly your velouté before serving and enjoy!

Proverb

« Cast never a clout till May is out. »