ASPARAGUS GAZPACHO
Portions : 4 - Preparation : 10 minutes - Cooking : 5 minutes
Ingredients
- 500 g (17 oz) large green asparagus spears
- 15 ml (1 tablespoon) baking soda
- 1 small onion, cut into 4
- 1 clove garlic
- ¼ bunch parsley, leaves removed
- 45 ml (3 tablespoons) olive oil
- 30 ml (2 tbsp.) balsamic vinegar
- 1 L (4 cups) vegetable broth
- 4 raw asparagus spears, thinly sliced lengthwise
- Salt and pepper to taste
Preparation
- Clean asparagus and remove 1/4 length from stems.
- In a saucepan of boiling, salted water, add the bicarbonate, asparagus and onion and cook for 5 minutes. Prepare a bowl of ice water to quickly cool the asparagus and onion.
- Using a hand blender, purée the asparagus, onion, garlic and parsley. Add the olive oil and vinegar, and thicken with stock until the desired liquid-soup consistency is reached. Check seasoning. Divide the gazpacho and a few slices of raw asparagus between each soup plate.
