Cream of Asparagus

Wash the Asparagus thoroughly. Trim off the woody ends and discard them. Cut the Asparagus into 2-3 cm pieces.

Peel and finely dice the Shallots. Peel and dice the Potato into small cubes.

In a large pot, heat the Extra-virgin olive oil over medium heat. Add the diced Shallots and sauté until softened and translucent, about 5 minutes.