2 bunch of asparagus trims(no hard ends)
1 large yellow onion
1/2 quart of water
Extra virgin olive oil
Fresh ground white pepper
4 ounces of dry porcini
1 table spoon of soy lecithin
Asparagus soup with "prosciutto chip,"focaccia" bread crouton, porcini mushrooms air
Bring to a boil the water with the julienne cut yellow onions, as soon as the onion will be tender add the trim of the asparagus bunches, simmer for 15 minutes, strain out the water in a separate container keep on site, add the asparagus and the yellow onion to a blender with just some of the cooking water, slowly emulsioned it with the extra virgin olive oil, add the sea salt and fresh ground white pepper to taste, poor in the soup in a container and keep warm for serving it.
Place the thin slices of "Prosciutto" in a half sheet cover it with parchment paper, then put in a hot convection avoen for about 15 minutes to crisp it up, remove out of the oven and chill out at room temperature.
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