INGREDIENTS 2 bunches green asparagus
30 g
olive oil 1 medium onion (150 g approx)
1 zucchini, peeled and chopped (350 g approx)
600 g of vegetable broth salt and pepper
175 g light cream or evaporated milk (5% 9% MG or MG)
PREPARATION 1. Wash asparagus and trim off the tough stem, splitting with his hands and reserve the yolks separately. *
2. Heat the oil in the bowl and set 3 minutes, varoma, speed 1.
3. Add the asparagus tips of rehógelas 2 minutes. Please reserve without removing the oil.
4. Add the onion and trocéela glass 4 seconds, then schedule 4 minutes, varoma, speed 1.
5. Stir in zucchini and asparagus and schedule 4 seconds, speed 4 and then 2 minutes, varoma, speed 1.
6. Add the vegetable stock * salt and pepper and set 25 minutes, 100 º, speed 1.
7. Stir and set light cream 1 minute, 90 °, speed 4.
8. Wait for lower heat and crush 2 minutes Speed \u200b\u200b5-10.
9. Serve hot and garnish with asparagus tips and a few drops of cream or evaporated milk.
