Wayne Gisslen

Asparagus Cream

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Preparation info

  • 1

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
9

Method

  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 the

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.