The sandy, humus-rich soil of the Adige Valley provides ideal growing conditions, and asparagus is harvested from the end of March – often up to four times a day. Thanks to the quick harvest, the asparagus stays especially fresh and retains its valuable nutrients, ranging from potassium and magnesium to iron and essential vitamins such as A, C, and B vitamins. Asparagus is also known for its detoxifying properties, already appreciated by the ancient Greeks.
Asparagus Cream Soup with Herb Croutons
Ingredients:
Peel the asparagus and trim the ends. Boil the peels in water, strain, and use for the stock.
Sauté the asparagus and onions in butter, add the asparagus stock, and cook until tender.
Blend until smooth, then season with cream, salt, and pepper.
Herb Croutons:
Cut the toast into cubes, toss with butter and herbs, and toast in the oven until crispy.
Asparagus Cream Soup with Herb Croutons
Ingredients:
- 2 bunches of fresh asparagus
- 2 onions
- Asparagus stock
- Butter, cream, salt, pepper
Peel the asparagus and trim the ends. Boil the peels in water, strain, and use for the stock.
Sauté the asparagus and onions in butter, add the asparagus stock, and cook until tender.
Blend until smooth, then season with cream, salt, and pepper.
Herb Croutons:
- 50 g toast bread
- 20 g butter
- Chopped herbs (rosemary, thyme, sage)
Cut the toast into cubes, toss with butter and herbs, and toast in the oven until crispy.