ASPARAGUS SOUP WITH PARMA HAM GRISSINI

Asparagus officinalis has long been recognized for its medicinal propertiesis. It is a good source of vitamin B₆, calcium, magnesium and zinc, and a very good source of dietary fibre, protein, vitamin A, vitamin C, vitamin E, vitamin K, folic acid, iron, phosphorus, potassium, copper, manganese and selenium,as well as chromium. Stem thickness indicates the age of the plant, with the thicker stems coming from older plants.

Serves 2
20 minutes
340 kcal per serving


Ingredients

• 250 g green asparagus
• 1/2 yellow onion, chopped
• 1/2 tbsp butter
• 3/4 cup white wine
• 4 dl vegetable broth
• 1/2 dl cream, 15%
• 1/2 dl whipping cream
• 2 sesame grissini, à 18 g
• 4 slices parma ham

Method

1. Break off and discard the lower, woody part of the asparagus.
2. Cut the stalks into about 1 cm long pieces, saving the tips for later.
3. Sauté the asparagus and onions gently in butter without browning.
4. Add the wine, broth and cream and simmer for about 10 minutes.
5. Blend the soup with a hand blender until smooth.
6. Cook the asparagus tips in salted water for 2-3 minutes.
7. Wrap the parma ham around the grissini.
8. Whip the whipping cream and fold into the soup before serving.
9. Add the asparagus tips and serve with the parma ham grissini.