Cream of White Asparagus
For the cream of asparagus:
200g White Asparagus
50g Bertolli EVOO
50 ml Cream
Peel the asparagus and boil for 8 minutes in salted water.
Purée the asparagus, adding in the cream and the water used to cook the asparagus, until you have a creamy texture.
While still puréeing the cream, add in the EVOO and season to taste with salt and pepper.