White asparagus velouté with smoked salmon strips
Drain and cut the asparagus into small portions (reserve the tips as a garnish). Peel and julienne the onion. Peel and cut the potato into small cubes.
Heat olive oil in a pot. Add the asparagus and onion and sauté until the onion is transparent. Add the potato.
Add the broth, bring to a boil and simmer for 25 minutes. Add the cream and simmer for another 5 minutes. Add salt to taste.
Remove from heat. Process in a food processor, then strain to remove solids.
Garnish with the salmon, asparagus tips and sprouted onion.
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