Milanese asparagus are a first course of Lombard origin, which boast such a classic preparation, that it is also consumed in the rest of the national territory.
In Lombardy the territory is very favorable to the spontaneous growth of this vegetable, whose name varies in local vernacular from aspars to sparg and scattered.
800 g of asparagus
1 liter of vegetable broth
1 white onion
1 medium potato
extra virgin olive oil
toasted chopped almonds
Cut the asparagus tips to a length of about three centimeters and set them aside. Cut the stems into small pieces.
In a pan, heat two tablespoons of oil, season the finely chopped onion.
Dice the potato and add it to the onion that has now become transparent together with the asparagus stalks. Stir and cook for 5 minutes.
Pour the hot vegetable broth into the bowl and bring to the boil for 15 minutes. Retire and blend. Pour the smoothie into a saucepan.
Bring to a boil, add the asparagus tips, cook for 5 minutes, stirring constantly, at the end add salt and pepper.
Remove from the heat, transfer to serving dishes, decorate with a basil leaf and chopped toasted almonds. Serve immediately.
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