Recipe for Asparagus Cream & Black Garlic

For 4 people:

• 2 bunches of green asparagus
• 2 tablespoons of cream
• 1/2 onion 
• 2 cloves
• 1 clove of garlic
• Whole peppercorns
• 1 pinch of nutmeg
• 1 stick of organic Black Garlic seasoning

1. Break and peel the ends of the asparagus.
2. Cut the asparagus into pieces and set aside the tips. 
3. Make a broth by adding the half onion, garlic, cloves, nutmeg, and peppercorns to water.
4. Bring to a boil and add the asparagus pieces.  
5. Let cook for 20 minutes over medium heat.
6. In a pan, sauté the tips in a bit of olive oil.
7. Drain the asparagus, reserving the cooking juice.
8. Blend the asparagus pieces, adding broth to achieve the desired texture.
9. Strain your velouté using a sieve or a chinois.
10. Adjust the seasoning and add the cream.
11. Accompany your dish with the Black Garlic pencil.