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Asparagus Vichyssoise (Soup)
This is a really fun soup, very frothy, light and tasty – surprise your friends with it!!
Ingredients
- 3 bunches asparagus
- 2 eggs
- flat parsley or spinach leaves
- lemon zest
- 1 cup extra virgin olive oil
- sea salt & pepper
Preparation
Juice the asparagus. Cook the eggs for 3 minutes then ice them to cool them down. Blend the eggs with the juice and the parsley or spinach leaves and emulsify with olive oil. Serve with lemon zest and drop of olive oil or lemon oil.
Inspired by Chef Christophe Grosjean of L’Auberge Carmel.
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Asparagus