Contributed by July Blogger of the Month, Shelley Chandler
Close your eyes. Relax your mind. What do you see when you think of whipped cream? Do you see a can of the aerosol whip, a tub of whipped topping, or maybe a mound of light, fluffy, freshly whipped, pure white, sweet deliciousness? The first and last have their places in my refrigerator; as for the tub, it does not. That stuff isn’t even real cream. I hate it.
Today, I am going to let you in on a secret. Are you ready? Whipped cream doesn’t have to be sweet. In fact, I found this recipe a few months ago and was intrigued. I had never heard of savory whipped cream. I had to try it. You should try it, too.
Steamed Asparagus with Savory Whipped Cream
I bunch fresh asparagus
1 cup heavy cream
Chop off the ends of your asparagus, rinse, and season with salt and pepper. Steam until tender, either in the microwave or on the stovetop (usually 5-8 minutes). While the asparagus is cooking, whip the heavy cream in a chilled bowl (stainless steel or aluminum bowls work best for a faster whip). Beat the cream on high until soft peaks begin to form (when you stop the mixer and raise the beaters, the cream will stand like tiny mountains, but will slowly melt back into the bowl). Add 1/2 teaspoon salt and 1/2 teaspoon ground pepper to the cream. Continue beating on high for another minute. (If you accidentally whip the cream too long, you will make butter.)
Once steamed, remove the asparagus to individual plates or a platter. Top the asparagus with a dollop of the savory whipped cream.