Extremenan-Style Chilled cream of Asparagus with Iberian Ham by Magefesa USA

Magefesa_Chilled cream of Asparagus


  • 1 Bunch green asparagus.
  • 1 Potato.
  • 1 Garlic clove.
  • 1 Small zucchini.
  • 2 Leeks.
  • 1-1/4 Cup 18% fat cream.
  • 2 Cups vegetable stock.
  • Salt and white pepper.
  • 4 Basil leaves.
  • Extra virgin olive oil.
  • 7 Oz Iberian ham.


Peel and chop potato into medium-sized dices and leek and zucchini into slices. Chop garlic finely.
Trim the woody part from the bottom of the asparagus spears. They will be later process in a blender so a slight trim should be enough.
Heat a dash of olive oil in a Practika Plus Magefesa pressure cooker.
When oil is hot enough, add leek, zucchini and garlic, and cook until soft.
Add potatoes and asparagus, cover with the vegetable stock and close the pot.
Set cooker on position II (high pressure). When it begins releasing steam, lower heat to a minimum and let cook for about 3 minutes.
Cut ham into cubes or strips.
When the pressure has released completely, open the pot. Stir in basil leaves and cream.
Blend cooker ingredients in a Licualia Max Magefesa blender. Season with salt and pepper to taste and let cool.
Serve with ham sprinkled by the surface and a few drops of extra virgin olive oil
Served warm or hot, if preferred.

To enhance the flavors, melt a little Iberian ham lard in the microwave and mix it with the oil to sauté the vegetables.

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