Ingredients

Servings 4

• 2 lb asparagus
• 5 oz shallots
• 4 bread slices
• 1,5 cups Academia Barilla 100% Italian Extra Virgin Olive Oil
• salt and pepper

Preparation

25 minutes preparation + 20 minutes cooking

Wash the asparagus in cold water, breaking off the hard part of the stalk. Do not peel. Cut the asparagus into thin round slices, but leave the tips whole. In a saucepan, saute the minced shallots in oil. Add the asparagus and cook for a couple of minutes. Place the tips and 1/3 of the sliced asparagus aside, and puree the rest. Pass through a fine sieve, add the rest of the asparagus and mix together. Finish with a little olive oil. Toast the bread slices in the oven and serve with the soup.