FIRST COURSES - SOUP
Asparagus cream
Ingredients for 4 servings:
500 gr asparagus
70 gr butter
A spoonful of flour
1 little onion
½ liquid cream
2 abundant spoonfuls of grated Grana Padano cheese
Some little leaves of fresh chervil
1 lt broth (abundant)
Pepper
Salt
Asparagus cream
Preparation:
Cleanse the asparagus, remove the white part of the stalk and chop the green part.

Boil, cook for a while in knob of butter, then pass through a sieve.
Mince the onion and fry slightly in a pan with half butter; add flour, mix to dissolve, then dilute with the broth, added a little at a time.

Bring to boil, add the asparagus, salt, pepper and finish cooking.

Pass the cream through a sieve, pour into the pan and bring to boil again.

Remove from heat and complete with the remaining chopped butter, liquid cream and leaves of chervil.

Serve with grated Grana Padano aside.

Preparation time: 30 minutes
Cooking time: 30 minutes
Difficulty: easy

Chef's advice
The suggested wine is Chardonney (white).
Asparagus cream - Ricetta