The asparagus cream is a delicate spring soup to enjoy as a light first course.
A healthy and tasty dish, prepared only with asparagus, enriched with a tablespoon of mixed seeds that will make it more flavorful to the palate.
The asparagus cream is prepared without vegetable broth for a lighter version for those on a diet.
A simple dish, made with two fresh and seasonal ingredients, and since asparagus abound at this time, I recommend some recipes to get creative and bring delicious and tasty dishes to the table.
- Portions: 1 Person
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring
Ingredients
- 1.1 lbs asparagus
- 1 fresh Tropea onion
- 2 tbsps extra virgin olive oil
- to taste salt
- to taste pepper
- 1 tbsp mixed seeds
Tools
- Blender
Steps
Wash and pat dry the asparagus, clean them by removing the hard part of the stem.
Cut them into slices, leaving the tips longer.
Clean the onion and slice it.
In a large pot, pour the 2 tablespoons of extra virgin olive oil, add the onion and let it soften gently.
Add the asparagus, stir.
Season with salt and white pepper, cover with warm water and cook over moderate heat until the asparagus are cooked.
Pour the asparagus with the cooking juices into the blender cup, setting aside a few asparagus tips to be used later.
Blend until you obtain a smooth and homogeneous cream.
Before serving, add the mixed seeds and the tips set aside.
The asparagus cream is a vegetarian detox dish perfect for a light dinner accompanied by croutons or crispy rye slices.
