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Asparagus cream with frogs

Difficulty: Medium Doses: for 4 people

800 g of green asparagus,

1 litre of milk,

2 tablespoons vegetable broth,

100 g of cream,

100 g of type 00 flour,

80 g of butter,

2 egg yolks,

20 frozen frog legs,

3 tablespoons extra virgin olive oil,

1 clove of garlic,

4 slices of pancarré,

3 glasses of white wine,



Always appreciated by gourmets, frogs are used in many different dishes. Particularly appreciated are the mountain ones, brown-reddish, up to ten centimetres long. Frogs are linked to many popular traditions, such as the one that states that "when the frog sings, the rain is safe".

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Linked products
Vegetable products

White asparagus

Vegetable products

Green asparagus cream

Vegetable products

Resia garlic

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