Cream of White Asparagus
15'
Easy
12345
For the cream of asparagus:
200g White Asparagus
50g Bertolli EVOO
1L Water
50 ml Cream
White pepper
Step 1
Peel the asparagus and boil for 8 minutes in salted water.
Step 2
Purée the asparagus, adding in the cream and the water used to cook the asparagus, until you have a creamy texture.
Step 3
While still puréeing the cream, add in the EVOO and season to taste with salt and pepper.
