We love asparagus cream in hot winter and in spring and summer we drink it cold. The same recipe also works by replacing the green asparagus with white.
ingredients
- 2 small onions cut into half moons
- 1/2 bunch of green asparagus without the toughest part
- Extra virgin olive oil
- Salt
- Fresh chives (optional)
- Water
- 150ml Cooldo Broth
Steps
- Sauté the onions (with a little oil) in a pot for 12-15 minutes without a lid over medium heat.
- Add the green asparagus and spinach, a little salt and water that covers ¼ of the volume of the vegetables. Cover and cook over medium heat for 5 minutes.
- Beat all the ingredients until you get a creamy consistency, adding water and Cooldo Broth little by little until you get the desired texture.
- Serve with chopped chives on top (optional)
