Asparagus Cappuccino

By Executive Sous Chef Shrutika Koli

  • Saute garlic, onion, leeks and celery in butter.
  • Roughly chop the asparagus and add to the pan.
  • Add milk and let it simmer.
  • Blend it till smooth. Once done pass it through a sieve.
  • Add seasonings to taste.
  • Just before serving add a spoon of cream and using a hand blender make it frothy and serve hot.
  • NOTE:- served with a slice of French baguette.


  • Asparagus - 200gms
  • Garlic - 10gms
  • Leeks - 05 gms
  • Celery - 10gms
  • Milk - 150ml
  • Cream - 2tbsp
  • Butter - 10gms