For this recipe we have used onion and garlic to give a touch of flavour, but you can also change these ingredients for chives that gives a very good flavour to the creams.
Servings: 3-4 people
Cooking time: 30 Minutes
Clean the onion and garlic clove by removing the outer layer and cutting it into large pieces. In a high saucepan pour a splash of olive oil and fry both ingredients with a little salt.
Extract the asparagus, chop them and add them to the pan, letting it sauté little by little. You can reserve the asparagus tips to fry and serve them in the presentation or add them to the cream.
Peel the potato and dice it, adding it to the pot with the rest of the ingredients.
Sauté for a few moments and cover with water, so that it is just covered.
Let it cook for 15 minutes until the potatoes and asparagus are tender. Then, all that remains is to blend them with the blender and check the salt level, correcting if necessary.
For the presentation you can add a little fresh parsley on top, some slices of toasted ham or fry the asparagus tips and place them on top.