Cream of asparagus

Asparagus cream is a smooth and creamy culinary preparation made primarily from asparagus, usually white or green, which is cooked and blended together with ingredients such as broth, cream, and seasonings. This cream is commonly used as a soup or as a base for sauces in various recipes, providing a delicate and slightly vegetal flavor.

The origin of this cream lies in European tradition, especially in countries like France and Spain, where asparagus is highly valued in gastronomy. In Latin American cuisine, asparagus cream has become popular as a light and elegant starter, ideal for taking advantage of the fresh asparagus season.

Regarding its properties, asparagus cream is an important source of fiber, vitamins A, C, E, and B complex, as well as minerals such as iron and potassium. Furthermore, it contains antioxidants and anti-inflammatory compounds that can contribute to a healthy diet. Depending on the recipe, its calorie content can be moderate, especially if milk or broth is used instead of cream.

In different Spanish-speaking countries, asparagus cream may also be known as cream of asparagus soup, green asparagus cream (when green asparagus is used), or simply asparagus cream. In some regions, the term "asparagus purée" is also used when the texture is thicker and less liquid.