WINE SHOP MIONETTO

ASPARAGUS VICHYSSOISE

INGRIDIENTS

2 leeks

3 potatoes

300 g white asparagus 

8 green asparagus

1 glass of whole milk 

extra-virgin olive oil 

salt and pepper to taste

RECIPE

Peel the white asparagus and cut the stalks into small pieces, clean the green asparagus and keep them whole. Prepare a vegetable broth with the green leek leaves, while cooking the fine sliced white part with a little oil and salt. 

Add the potatoes, finely sliced, and white asparagus to the leek. Cover everything with vegetable broth and cook over low heat for 45 minutes, stirring constantly and adding a few ladles of vegetable broth.

Blend the vegetables with the broth to a cream, let cool, add the milk and leave in the fridge for an hour. Steam the green asparagus for 5 minutes, cut them into small pieces, garnish the vichysoisse and serve with a sprinkle of pepper.

Pair with a glass of Prosecco Doc Rosé.