The asparagus are from some time on the stalls of the market and the season ends soon, so why not take the opportunity to prepare a panna cotta of asparagus ?! So here is a small recipe of panna cotta salted, which changes the panna cotta sweet, to serve as an appetizer or as an appetizer. It’s good, it’s changing and this is just perfect for impressing your guests.

Then the panna cotta, asparagus, anyone ?

Panna cotta of white asparagus {vegan, gluten-free}

Ingredients (for 8-10 verrines as an appetizer)

  • 400 g white asparagus fresh
  • 50 cl of cream oatmeal
  • 10 cl of vegetable broth
  • 1/2 c. to c. of agar-agar
  • Salt and pepper


Peel the asparagus with a vegetable peeler and put them to cook 10 min in the steamer.

Once cooked, cut the tips and reserve.

In a saucepan, put to heat the cream, broth, and agar-agar and then add the feet of asparagus. Bring to a boil for 2 min and season.

Mix finely the preparation and then go there through a chinese to remove any fibers from the asparagus.

Put the mixture into the verrines and leave to cool 3 h.

To decorate, add the heads of asparagus on top of the panna cotta.

Written by Doc

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