Cream of White Asparagus

15' Easy 12345

200g Asparagus
50g Bertolli EVOO
50ml Cream
White pepper


Step 1

Peel the asparagus and boil for 8 minutes in salted water.

Step 2

Purée the asparagus, adding in the cream and the water used to cook the asparagus, until you have a creamy texture.

Step 3

While still puréeing the cream, add in the EVOO and season to taste with salt and pepper.

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