g. lagonigro
  • Difficulty: 1
  • Cost: 1
  • Preparation: 1
  • Doses: 4

Light, tasty and different seasonal dish….


  • 700 gr mixed apsaragi (green and white)
  • 2 medium potatoes
  • fresh onion
  • vegetable broth
  • olive oil
  • salt
  • pepper


  1. Clean the asparagus by removing the final part and the filaments (especially the whites) and cut them into pieces leaving the tips intact.
  2. Fry an onion in a saucepan, add the potatoes cut into chunks, after a few minutes the asparagus, then the vegetable broth.
  3. Cook for about 20 minutes, seasoning with salt and pepper.
  4. You can eat the soup like this or, just before finishing cooking, add a small egg pasta, or, again, make a nice past. Serve, pour a drizzle of extra virgin olive oil and a little chopped marjoram.

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