WHITE ASPARAGUS SOUP

By BobD

Ingredients

• 4 SERVINGS
• 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

Details

Servings 4
Adapted from gourmet.com

Preparation

Step 1

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.