LES Ingredients

For 2 people:

- 250g of crayfish tails

- 1 bunch of green asparagus

- 1 onion

- 1 clove of garlic

- 1 knob of butter

- olive oil

- 1 dash of cream

- salt / pepper / paprika

- Aqualanca

Asparagus and crayfish soup flambéed with Aqualanca
  1. Rinse your asparagus in clear water and prepare it. Cut off the "wood", the hard end of the asparagus that is thrown away, then cut the asparagus heads that will be placed on the velouté. With a sharp knife, cut your asparagus heads in half lengthwise or grate them with a mandolin if you have one and place them in a small bowl. Season the heads with a good drizzle of olive oil, fine salt and pepper and set aside.
  2. In a saucepan, fry a chopped onion with the crushed garlic in a little olive oil to sweat. Then add your asparagus, cut into small pieces, salt and pepper (I used a flavour pepper) and add water to just cover the asparagus. Cover and simmer for 10 to 15 minutes. Check the cooking with a knife tip, and if it doesn't hold up, you can turn off the heat. Pour the whole mixture (including the stock) into your blender, add a knob of butter and a touch of cream and blend.
  3. In a frying pan, fry your crayfish in a little olive oil. After 5 minutes, stir well, add a good glassful of Aqualanca and flambé, avoiding burning the house.
  4. Serve your velouté hot and decorated with the crayfish and asparagus tips, season one last time, and finish with 3 small turns of paprika to bring even more colour.
  5. Enjoy!