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2000s Recipes + Menus

White Asparagus Soup

Serves4 (first course)
  • Active Time:10 min
  • Start to Finish:30 min
  • 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
  • Garnish:

    mint leaves
  • Cover egg with water in a small saucepan and bring to a boil, then simmer 3 minutes. Drain and cool under cold running water.
  • Drain jarred asparagus, reserving liquid; coarsely chop, leaving tips whole.
  • 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.
  • Chill soup, covered, until cold, about 20 minutes.
  • Divide asparagus tips, ham, and fresh asparagus among 4 shallow bowls, then pour in soup. Drizzle with a little additional oil.