Cream of Asparagus (Crema di Asparagi)
Instructions
Sauté chopped onion in a skillet, then add the asparagus (green part only), Brown then cover with water and add a carrot, a celery stalk and a potato cut into pieces, plus a nut for stock.
Bake for about an hour, remove the vegetables and dip the Mashers; put it back on the heat, bring cream to a boil, add the herbs (parsley, marjoram, tarragon) chopped fine, salt and pepper, and then a pack of cooking cream.
Serve with savory croutons in butter and grated Parmesan.
