Welcome spring! How wonderful is the first blooming trees with the awakening nature; how exciting is find the first vegetables of the new season at the market. Let’s start, for example, to celebrate the arrival of asparagus: they have excellent purifying properties and a high content of calcium, phosphorus, magnesium and potassium. In addition they are simple and quick to cook and they can be prepared in different ways: in a risotto, on a quiche, for a cream or omelettes …. Today a quick recipe for an asparagus cream with lemon and mint flavor. Enjoy your meal 😉

Ingredients (for 4 people):

  • asparagus 14 oz
  • 3 medium potatoes
  • ¼ onion
  • one lemon
  • mint leaves
  • 3 slices of semi whole bread
  • extra virgin olive oil q.s.
  • salt q.s.


  1. Cut bread into sticks and toast them in oven for 5 minutes.
  2. Wash and peel the asparagus stems; cut them into small pieces, keeping some tips aside; discard the most fibrous white part.
  3. Put the tips in oven (356F) for about 5 minutes and keep aside.
  4. Peel potatoes and cut into small cubes.
  5. Finely chop the onion.
  6. Sweet the onion for a few minutes.
  7. Add asparagus and potatoes and cover with water; bring to a boil and cook for about 20 minutes.
  8. Room to taste and blend until you get a smooth cream.
  9. Serve with fresh mint leaves, asparagus tips, the toasted bread, lemon zest and oil.