ingredients

1 kg of green asparagus
20 g grated Parmesan cheese
20 g ground almonds
2 tbsp. to s. fresh cream with 20% fat
4 tbsp. to s. unsweetened semi-skimmed condensed milk

Steps

Step 1

Peel and cook the asparagus for 10 minutes; remove, let them cool.

At the same time, prepare the sauce: mix crème fraiche and condensed milk in a saucepan, add parmesan, almonds, salt, freshly ground pepper, heat. As soon as the whole thing shudders, take off the fire.

2nd step

Put the asparagus in a long dish, on a dish folded in four. Serve with the hot sauce.

tips

Camille's stuff . Cook the asparagus (steamed, it avoids them to water themselves) in the morning and prepare the sauce at the last moment • Cooking the asparagus steam avoids them to gorge themselves with water.

The grain of salt Adeline . I use frozen asparagus that I do not have to peel. I put them frozen in the steamer basket and cook them 4-5 min more. • I prefer to put whole fresh cream containing at least 40% of fat, like that of Isigny or   Réo: its good ripeness adds a slight acid note that balances the taste of the sauce. The small amount used hardly increases the calorie content of the dish.

This 608-page book, 400 recipes, a third of which are photographed, and a surge of ideas, is the distant successor of Aunt Marie's Cookbook, which has guided the work of our ancestors in their stoves over the years. It is the result of a life of active woman and housewife who, like most of us, must vary the meals, compose balanced menus, control his line, open the appetite of the children, manage a budget, receive family and friends, treat everyone and always surprise ... quick, well done! His book makes it easy. We have extracted these 4 recipes that demonstrate it. From Camille Depraz, Larousse Practice, 20.90 euros.