My Thermomix Varoma is back in business, it is asparagus season.
I broke off the lower parts of the asparagus stems and put them in the varoma for 12 minutes.
A green onion, a bit of oil, later a bit of milk and 75 g of Roquefort. For some creaminess two teaspoons of goat cream cheese.
The sauce gets very rich. If it is a bit to runny, just make a potato starch slurry and thicken the sauce. That helps sticking it to the asparagus stalks later.
Ingredients:
400 g cleaned green asparagus
1 green onion
1 tbsp oil
70 ml milk
75 g Roquefort
2 tsp goat cream cheese
Pepper
1 tsp potato starch + 2 tbsp water
