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Cream of White Asparagus with Olive Oil

Home / Olive Oil Recipes / Cream White Asparagus

15' Easy 12345

For the cream of asparagus:
200g Asparagus
50g Bertolli EVOO
Water
50 ml Cream
White pepper

Preparation

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 Bertolli Extra Virgin Olive Oil and season to taste with salt and pepper.

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