Cream of White Asparagus with Olive Oil
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15'
Easy
12345
For the cream of asparagus:
200g Asparagus
50g Bertolli EVOO
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.
