I love this recipe as i can make to recipes with the asparagus using the tips for a salad and the tails for this wonderful soup.
Let's get cooking!
For 2-3 people
- Prep Time : 20 minutes
- Cook Time : 10 minutes
1/ Separate the tops from the tails of the asparagus. In very hot fry pan add 1/2 of the butter and the asparagus tops season with sea salt and black pepper and let it cook for 1-2 minutes as soon as the asparagus are starting to brown, turn them, cover and switch off the heat. Put aside.
2/ In a saucepan on high heat add at the same time, the butter the onion (peeled and thinly slice) and the asparagus tails, when they start to brown add the potato (peeled and cut in small chunks), baby spinach and the chicken stock. Let it simmer until the potato are cooked, 10 mn.
3/ Blend the mix and add water if necessary.
To serve, add a tip of the asparagus in every bowl and a few drop of the nutty oil and the fresh cream.