2000s Recipes + Menus
White Asparagus Soup
Serves4 (first course)
- Active Time:10 min
- Start to Finish:30 min
02.06.08
- 1 soft-boiled large egg
- 1 jar Spanish white asparagus (about 500 g)
- 2 tablespoons mild olive oil
- 2 teaspoons Sherry vinegar
- 2 teaspoons teaspoons chopped flat-leaf parsley
- 2 teaspoons chopped mint
- 1/4 cup sparkling water
- 4 very thin slices serrano ham or prosciutto, torn into pieces
- 2 fresh white asparagus, trimmed and thinly sliced on a diagonal
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Garnish:
mint leaves
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Cover egg with water in a small saucepan and bring to a boil, then simmer 3 minutes. Drain and cool under cold running water.
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Drain jarred asparagus, reserving liquid; coarsely chop, leaving tips whole.
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Blend chopped asparagus (not tips), egg, oil, vinegar, parsley, mint, sparkling water, and 3/4 cup asparagus liquid in a blender until smooth. Season with salt.
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Chill soup, covered, until cold, about 20 minutes.
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Divide asparagus tips, ham, and fresh asparagus among 4 shallow bowls, then pour in soup. Drizzle with a little additional oil.
- Keywords
- jose andres,
- soup,
- asparagus,
- pork
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