Asparagus Cream



U.S. Metric Ingredients
9 oz EP 250 g EP Asparagus
(see step 2) (see step 2)  
14 oz 400 g Heavy cream
1 tbsp 15 mL Lemon juice
to taste to taste Salt
to taste to taste White pepper
0.18 oz 5 g High-acyl gellan gum



  1. Spray a 8 × 3 ¾-in. (20 × 9.5 cm) or comparable pan with nonstick spray and line with acetate or plastic wrap for molding the cream. Set aside.
  2. Break off and discard the woody bottoms of the asparagus spears. Cut off the tips and reserve them for another use. Weigh the remaining portions of the spears to get the EP yield indicated at the left.
  3. Cut these remaining portions of the asparagus into thin slices.
  4. Combine the asparagus slices and heavy cream in a small saucepan. Bring to a simmer and cook until asparagus is tender, about 15 minutes.
  5. Purée the mixture in a blender until smooth.
  6. Remove the mixture from the blender and scale out 17.6 oz (500 g) of the mixture. If necessary, add additional cream to bring the mixture to this weight.
  7. Mix the lemon juice into the scaled purée and season with salt and pepper. Place this quantity back into the blender.
  8. Turn the blender on low. When a vortex forms in the center, gradually sprinkle the gellan gum into this vortex to blend it evenly with the purée (a).
  9. When all the gellan is added, turn the blender to high speed and blend for 2 minutes.
  10. Pour the asparagus cream into the acetate-lined pan (b). Refrigerate until set.
  11. For service, cut the cream into desired shapes. Warm in an oven at low heat.

Per 1 ounce (28.35 g): Calories, 90; Protein, <1 g; Fat, 9 g (90% cal.); Cholesterol, 35 mg; Carbohydrates, 2 g; Fiber, <1 g; Sodium, 15 mg.