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Panizzi Vernaccia di San Gimignano DOCG

Asparagus puree with bottarga

Wash the asparagus and remove the woody part. Cut the tips and set them aside; cut the stems into pieces.

Prepare the broth and when it boils add the stems and cook them for 5-10 minutes. Drain and blend them, keeping the broth aside. Add the cream to the asparagus puree, add salt and pepper, add the asparagus tips and, if necessary, cook them for another 5 minutes on low heat. Put the puree in 4 bowls, sprinkle with bottarga and serve.

Ingredients (for 4 people): 700 g of asparagus, 700 ml of vegetable broth, 50 ml of cream, 2 tablespoons of grated bottarga flakes, salt, pepper.