8 servings

2 tbsp ghee or olive oil

100 gr chopped leeks 

100 gr chopped onion

500 gr asparagus 

2 tbsp unflavored gelatin powder

8 tbsp water

3 egg whites

1 tsp sea salt

pepper to taste

yogurt and mustard sauce (recipe in Recipe Book)

Place 8 tablespoon of water in a small bowl and sprinkle the gelatin. Let hydrate for 10 minutes.

Cut the hard part of asparagus and discard. Cook the asparagus in boiling water for about 8 minutes (it will depend on the thickness). Take out and put in a bowl with ice water to preserve the color. Then drain the asparagus and cut it into 2 or 3 pieces. Set aside a few tips for garnish.

Add the ghee to a saucepan and sauté the leeks and onion over medium heat for 7 minutes or until soft. Add the asparagus and cook over low heat for about 3 minutes.

Pour the asparagus mixture in the blender until pureed. Add salt and pepper.

Beat the egg whites until stiff and fold into the asparagus puree using a spatula, without stirring so as not to lose volume.

Melt the gelatin in microwave for 10-15 seconds. Add the gelatin to the puree and stir to combine well. 

Divide into glasses or ramekins and refrigerate 1 hour. You can eat cold or at room temperature. Garnish with asparagus tips and a dollop of yogurt and mustard sauce.

Per serving:

Cal: 66.5 P: 3.9 F: 3.3 Cb: 4.2