Asparagus Cream

Asparagus cream is a delightful dish that celebrates the delicate and refined flavor of these spring vegetables. Here’s how to prepare it:

Ingredients

• 500 g of asparagus
• 1 medium white onion
• 2 tablespoons of extra virgin olive oil
• 500 ml of vegetable broth
• 100 ml of cooking cream
• Salt and pepper to taste
• Grated Parmesan cheese for serving (optional)
• Chopped chives for garnish (optional)

Preparation

1. Start by cleaning the asparagus: remove the tougher end of the stems and rinse them under running water. Cut off the tips and set them aside, then chop the stems into pieces.

2. Peel and finely chop the onion. Heat the oil in a large saucepan and sauté the onion until it turns translucent and soft, without browning it.

3. Add the asparagus stem pieces to the saucepan, sauté them for a few minutes with the onion, then pour in the vegetable broth.

4. Bring to a boil, then lower the heat and let simmer for about 15 minutes or until the asparagus is tender.

5. While the soup is cooking, boil the asparagus tips in salted water for about 3-4 minutes; they should remain al dente. Drain them and plunge into ice water to keep them crispy and a vibrant green color.

6. Once the asparagus in the soup is soft, use an immersion blender to purée the soup until smooth.

7. Add the cooking cream to the asparagus cream and stir until well incorporated. Taste and adjust the seasoning with salt and pepper.

8. Divide the asparagus cream into bowls, garnish with the asparagus tips, a sprinkle of grated Parmesan cheese and, if you like, some chopped chives.

Curiosity

Asparagus cream is a versatile dish that lends itself to many variations. You can add celery or potatoes during cooking to make it even creamier. Additionally, for a lighter version, you can substitute the cream with milk or, for a vegan version, with soy or oat cream. In Italy, this dish is appreciated for its delicate flavor and is often served with toasted bread croutons for a crunchy touch.