Asparagus Soup

 Asparagus Soup

Servings: for 4 people 

Preparation time: 30 minutes 

Difficulty: Light recipe 

Ingredients:

• 400 g peeled asparagus 
• bread g 80 
• 80 g peeled onion 
• 4 eggs garlic extra virgin olive oil 
• sale 
• white peppercorns 

Preparation:

1. Boil 320 g of asparagus with 200 g of water, 2 cloves of garlic, the chopped onion and a pinch of salt for 10 minutes, then blend everything until creamy (velvety). 
2. Cut the bread into slices and toast it on the plate or in the oven. 
3. Shell the eggs in a non-stick pan and cook them without adding fat. 
4. Cut the remaining asparagus lengthwise and braise them in a pan with a spoonful of oil, salt and a grind of pepper. 
5. Distribute the warm soup in the bowls, complete each portion with a fried egg, toasted bread and braised asparagus; sprinkle everything with a drizzle of oil, freshly ground pepper and serve.

Recommended wine White, slightly aromatic: Sambuca di Sicilia Chardonnay.