Crema di Asparagi

Trim the woody ends from the asparagus. Peel the lower third of each asparagus stalk if they are thick. Cut the asparagus into 2-3 cm pieces, reserving a few tips for garnish if desired.

Finely chop the shallot. Peel and dice the potato into small cubes.

In a large pot, heat the extra-virgin olive oil over medium heat, then add the chopped shallot and sauté until translucent and softened, about 3-5 minutes. Do not let it brown.