Chef’s Corner: Asparagus Veloute

With the spring weather showing us glimpses of evenings on the deck, here is a recipe from Chef Jonathon to take advantage of one of the many veggies starting to show up fresh and in-season.   Asparagus Veloute Ingredients: 3.5 lb Asparagus 100 g Butter 50 ml Crème Fraiche 750 ml Milk 300 ml Vegetable…