Asparagus cream recipe
Peel 400 g of asparagus and cut them in three or four pieces. Melt 100 g of butter in the pressure cooker, add asparagus and sprinkle them with 25 g of flour. Stir and spray 650 ml of broth. Close the pot and cook for 4 minutes from the moment the steam rings. As soon as possible, open the pot and pass the asparagus through the asparagus potato masher; if processed in the mixer the puree can result fibrous. Adding 50 ml of liquid cream and proceed
as in the recipe above. With this same procedure we can prepare artichoke, pea, carrot, etc.
