Asparagus Minestrone

Name: Asparagus Minestrone
Total time: 50 min
Ingredients: 30 wild or 10 cultivated asparagus spears; 1 medium onion; 3 cloves of garlic; 3 medium-sized potatoes; Pepper; Salt; Parsley

(1)

Prep time: 50 min
Difficulty:
Number of ingredients: 0

Every spring, we can’t wait to see something peek out of the ground. One of the first is asparagus, which is a rich source of folic acid and is also packed with vitamins C and E. You can prepare it in various ways: in an omelet, steamed, roasted...Here’s a recipe for a very simple asparagus minestrone ;)

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Asparagus Minestrone

Prep time: 50 min
Difficulty:
Number of ingredients: 0

Ingredients:

You need:

30 wild or 10 cultivated asparagus spears
1 medium onion
3 cloves of garlic
3 medium-sized potatoes
Pepper
Salt
Parsley

Preparation Instructions:

Preparation:

1. Step First, prepare all the ingredients. You don’t need to peel the new potatoes; just cut them into 1-centimeter cubes. When preparing the asparagus, be sure to snap them off just above the woody part. Otherwise, the soup will be full of tough fibers. Then cut the asparagus into 2-centimeter-long pieces. Chop the onion and garlic as well. Sauté the onion in oil or ghee (which adds great flavor), and when it’s golden brown, add the garlic. Keep an eye on the mixture and stir constantly so the garlic doesn’t burn. After one minute, add the chopped asparagus, sauté for another minute or so, and add the potatoes. Then pour 1 liter of water over everything, cover, and cook over medium heat for at least 20 minutes. Season with pepper and salt to taste, and you’ll have a delicious and light spring minestrone right in front of you. :)

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Asparagus Minestrone

Prep time: 50 min

Difficulty: 1

Number of ingredients: 0

Ingredients:

You need

30 wild or 10 cultivated asparagus spears
1 medium onion
3 cloves of garlic
3 medium-sized potatoes
Pepper
Salt
Parsley

Preparation Instructions:

Preparation

First, prepare all the ingredients. You don’t need to peel the new potatoes; just cut them into 1-centimeter cubes. When preparing the asparagus, be sure to snap them off just above the woody part. Otherwise, the soup will be full of tough fibers. Then cut the asparagus into 2-centimeter-long pieces. Chop the onion and garlic as well. Sauté the onion in oil or ghee (which adds great flavor), and when it’s golden brown, add the garlic. Keep an eye on the mixture and stir constantly so the garlic doesn’t burn. After one minute, add the chopped asparagus, sauté for another minute or so, and add the potatoes. Then pour 1 liter of water over everything, cover, and cook over medium heat for at least 20 minutes. Season with pepper and salt to taste, and you’ll have a delicious and light spring minestrone right in front of you. :)