Ingredients for 2 people

  • 250 g of asparagus
  • 2 garlic cloves
  • 1 tbsp extra virgin olive oil
  • Sprinkle of salt
  • 2 tbsp De Nigris Gold Label Dense & Fragrant Balsamic Vinegar of Modena + 1 tbsp to garnish
  • 75 ml rosé wine
  • 10 g butter
  • 1 tbsp grated Parmigiano Reggiano
  • Garlic crostini

For the recipe

Remove asparagus stems, and boil in 200 ml water to make stock. (Remove cooked stems and set aside)

Chop the asparagus and slice the garlic. Fry the garlic in the oil, add the raw asparagus, a sprinkle of salt, a splash of rosé, and a couple of drizzles of De Nigris Gold Label Balsamic Vinegar.

Once the vinegar has reduced, add the strained asparagus stock, and cook until the asparagus is soft. To avoid wastage, add the boiled chopped stems (which will give more colour and flavour), and then add a knob of butter

Blend at maximum speed until you get a nice, smooth soup. Serve in bowls, drizzled with a teaspoon of De Nigris Gold Label Dense & Fragrant Balsamic Vinegar of Modena and topped with Parmigiano Reggiano and some garlic crostini (croutons).