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Green Asparagus Cream

thermomix recipes asparagus cream

I have never tasted such a rich asparagus cream! It has a very texture fine and creamy at the same time but not stuffy at all. In addition, asparagus They are ideal for diets because they are very diuretic.

Many of you will wonder how light it is if it has cream in the decoration of the photo. Yes, it is light because we use a Puleva brand cooking cream that only has 5% fat, unlike the rest of cooking creams that have between 15 and 18%. It is important do not delete this ingredient, as it adds a touch of thickness to the cream and at the same time softens the possible strong flavor of the asparagus.

I tried this recipe for the first time in a special light Thermomix® course and I loved it. I was accompanied by my sister who, without being lactose intolerant, feels more comfortable every day following a dairy-free diet. At one point he asked if the cream could be substituted to avoid lactose but without losing the creaminess of the recipe? And that's where we found out that there are vegetable creams, that do not contain lactose for intolerant or vegans.

I want to take advantage from here to thank you to Beatriz, de las Rozas, for her kindness in solving our doubts and her interest in the blog.

More information - Steamed wild asparagus

Adapt this recipe to your Thermomix® model

Discover other recipes of: Celiac, Easy, Regime, Soups and creams, Vegetarian

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  1.   thermo said

    The green asparagus and I do not get along very well, do not you notice that strong flavor that they have too much?
    Because the texture is great with the Hebrew that they are.

    1.    Silvia said

      Try it, we love it, it is very light and you hardly notice the strong flavor of the asparagus. My husband is not from wild asparagus and he found it delicious.

  2.   mamiavila said

    Instead of that cream you could use ideal evaporated milk ?? kisses

    1.    Silvia said

      It is another option, which can also add a nice touch. Try and tell us how.

  3.   Manu said

    What a good looking, Silvia! By the way, is it my thing, or this year the wild asparagus are very expensive ????

    1.    Silvia said

      Manu, it's not your thing, they are very expensive but I love them and this cream comes out great. I do not resist not doing it, I recommend it.

  4.   José Luis said

    My sincerest thanks for your dedication. Great recipes and presentation too. As I am a newbie I will go little by little but I am sure that I will have fun using the thermomix and your knowledge.

    1.    Silvia said

      Thank you very much for your words, we will continue to put simple recipes that help us all.

  5.   Lucia Garcia Solis said

    good night, I am delighted with you and your recipes. I have the thermomix for more than a year but the new technologies do not go much with me but every day I enter your page and I quickly copy the recipes, right now I just made loin with its Pedro Ximenes sauce and the pint is great. Thank you so much.

    1.    Silvia said

      I am very happy that you like our recipes. You will tell us how was the tenderloin with the sauce, we love it.
      All the best

      1.    Lucia Garcia Solis said

        The scandal tenderloin, I am from Villamanrique (Seville) and today we celebrate Andalusia Day and they have already congratulated me, also I have also made the tuna empanada and it is luxurious. thank you for answering me a kiss

  6.   m. Carmen said

    Thank you very much for your recipes. I love it. I plan to make this asparagus cream, I just don't know why I could substitute the cream for that of removing calories.

    1.    Silvia said

      M. Carmen, this cream is light, the cream you have is a new one with 5% fat, that's very little and gives it an ideal touch. Try it and tell me what you think.

  7.   FLORI said

    I was also in this light course and it seemed fantastic, the asparagus cream enchanted me, but what also fascinated me was the rabbit with the fine herbs, in fact, I did it this morning for lunch and it was yummy… greetings.

    1.    Silvia said

      These courses are a pleasure, apart from seeing it elaborate, we tried it and between all of us many new ideas are contributed.

  8.   angelines said


    1.    Silvia said

      I'm glad you like our Angelines recipes. Thank you for following us. All the best

  9.   Bea said

    I'm on your blog!… What an illusion !! 😉
    As I mentioned to you when we met, I am one of your biggest fans. I'm really glad I was helpful.
    This cream is delicious. My boy can't even see the asparagus and when I prepared this recipe, I had to trick him by telling him it was zucchini so he could try it… He ended up eating two bowls at once!
    I love your blog!

    1.    Silvia said

      Thank you Bea, for your great contribution and for being such a loyal follower. I am glad that you like our recipes and that you encourage them to try new things.
      A big kiss and I hope to meet you in more than one course. It was a pleasure!


    I do not like asparagus, well green as they say. Neither did the colabacin but I made your cream and this really good so I'm going to dare with the asparagus one since it has a pint …… I'll tell you about it.

    1.    Silvia said

      I'm sure you like it because I've already tried it several times with people who are barely green like you say and they love it. You will tell us.

  11.   pepi said

    good afternoon,
    The tips of the asparagus that you keep as decoration, can I also add them to the cream to make it last longer ???

    Thank you very much for your recipes.

  12.   Mamen said

    I love all your recipes !!! .. you are great, I recognize that I am hooked on you, every time I receive an email from you, a joy enters my body that you cannot imagine. I am very chefs and the truth is that of all the recipes that you have sent, I have very few to make.
    Thanks for your work.

  13.   SUSANA said

    Hi Silvia, I love the idea, I have a tray of asparagus in the fridge that tells me »get me out of here yaaaa !!
    And it is already safe with this recipe, as always I cannot find any ingredient in Miami and this time it is vegetable cream, what else do I put that is light?
    Skimmed milk ??, evaporated low fat? I can't think of much else that I've seen around here, would it be the same amount?
    By the way, last week I made the rabbit (from the china) with fine herbs and it was yummy, I accompanied it with the bread in Pyrex and my husband sucked it and made it mojete.
    Thanks for your recipes !!

  14.   charo said

    Hi Silvia, how much amount of asparagus is it? Thanks for your recipes, greetings

    1.    Silvia said

      Charo, right now I don't have bunches of asparagus at home to see the grams but I think that each bunch is 400 gr, that is, about 800gr more or less for the recipe.

  15.   marisa said

    Hello Silvia, I understand that you can also make cream of lettuce, could you please put the recipe, if you know it, I appreciate it, thank you very much. Kisses.

    1.    Silvia said

      Marisa, I have never made it but I have found the recipe for you. I put the link for you.

  16.   Rita said

    I like all the recipes I try, they are great but they can be made with less oil, they will be just as good

    1.    Silvia said

      In many recipes I usually reduce the amount of oil a little and they are very good. Test it.

  17.   marisa said

    Silvia, thank you very much, for answering me so quickly, you are great, tomorrow I will do it, because I bought a lot of lettuce on sale, and we like it a lot, and I did not remember how I did it, I said, thank you very much, kisses.

    1.    Silvia said

      You will tell us how it has been for you.

  18.   pepi said

    I have done it this «weekend» and it has been a great success… like everything I do on your website.
    congratulations and never stop !!!

    1.    Silvia said

      Pepi, at home this cream has become one of our favorites and my husband is not made from asparagus. All the best

  19.   Esther said

    I made it for tomorrow, it had no cream and I used 4quesitos. Very good !!!

  20.   Ana said

    What a creamy delight! It's delicious. I have prepared it to eat tomorrow.
    All the best

  21.   Juana mary said

    Today I have made this delicious cream, and the truth is that we liked it a lot, although I did notice the fortress of the asparagus a bit, may it be because I have reduced the amount of broth to make it thicker? even to the child.

  22.   marusa said

    there are organic soy and oat creams. Specifically, the soybean from provamel (santiveri) is spectacular. Keep in mind that soy is one of the most commonly transgenic foods so the label "organic" is important. They sell it in the supermarket of the English court

  23.   maria said

    Hi Silvia, I have received this recipe a long time ago and it did not catch my attention.
    But the other day my father-in-law showed up with a bag full of asparagus, imagine, I made roasted asparagus, seasoned asparagus, asparagus zopa (very typical here in Andalusia), but I still had asparagus.
    Well, I looked for the recipe on the blog and I dared to make it without much illusion (I confess).
    What a surprise I have been with this recipe, it is very soft and delicious, yes, delicious.
    I assure you that I will repeat it more than once for the duration of the season. And above all, it is light !! What more could you ask for. Thank you once again for making us enjoy the food. A greeting.

    1.    Silvia said

      María, I confess that when I saw this recipe for the first time, it did not attract much attention either, but once I tried it I was delighted, in fact I have a couple of bunches of asparagus in the fridge that are waiting for me to prepare a cream.

  24.   silvia said

    Hello girls I wanted to tell you about a change that I have made in the recipe, reason, I am on a diet and although I had a light cream at home (11%) I have decided to suppress it, I have replaced it with skimmed milk and skimmed milk powder (175 grams in total ) I don't know how it will be with the cream but it was exquisite that way I remembered this trick you gave me since I can't find evaporated milk here.
    so nothing if someone wants to remove any more calories, you know ... thanks again for your recipes

  25.   María said

    The recipe looks fantastic, I have a dinner at home and I would like to make it but I have some doubts. The vegetable broth is bought liquid or pill or it has to be done and another the asparagus to decorate are raw, cooked ...
    Thank you very much

    1.    Silvia said

      I usually make the broth before with water and a vegetable broth tablet and the decorative asparagus are a few that you take before grinding them.

  26.   CLOAK said

    Has anyone tried to change the cream for egg white to see what?

  27.   PETER said

    As is ... The recipe comes out deliciousaaa !! The idea of ​​sautéing the asparagus yolks to be able to put them later on the cream is great. I have accompanied it with garlic croutons and a drizzle of olive oil…. Spectacular!!! Thank you!!

    1.    Irene Arcas said

      Thank you very much Peter 😉

  28.   Loli said

    Very good recipe !! About vegan cream I wanted to comment. Be careful with Mercadona's vegetable cream because it is made with vegetable oils, including palm oil, which is no longer a light recipe since palm has a lot of cholesterol. I use the cream of almonds or soy or oatmeal that they sell in any herbalist and it is healthier.

  29.   Susana said

    Hello, I need to know how much weight "two bunches" is, I have a 750 gr bag. And I have no idea how many asparagus go into a bunch, because I imagine they will depend on size.

    1.    Mayra Fernandez Joglar said

      Hi Susan:

      The bunches are about 400 grams each. So for the recipe you need about 800 grams.


  30.   Hermi said

    Hi there! Today I have made the recipe to the letter and it does not taste like anything! I have not noticed how much the asparagus weighed because since I put 2 bunches, it is what I have.
    Anyway, any ideas to save the cream or throw it away?