Cut the 1st bunch of asparagus into small pieces; onion into squares; chop the garlic
Prepare the walnuts and bay leaves in a separate bowl
Heat olive oil in a pan. Fry the garlic until golden brown; place in the onion, walnut and bay leaves. Pan fry for 3-5 mins until fragrant.
Meanwhile, bring water to boil and Blanche the 2 types of asparagus cuts (1 for blending into purée and another for serving).
Place the 1st bunch of blanched asparagus into the pan & add milk. Bring to boil. Lower heat medium. Follow by adding 1/2 the cream.
Serve hot. Add croutons or Parmesan for the added volume.
- 2.0bnch Asparagus
- 0.0c Heavy cream
- 1.0c UHT full cream milk
- 1.0bnch Thyme
- 2.0Tbsp 2 tbs olive oil
- 2 cloves garlic
- 1/2 white onion (squared)
- 2 bay leaves
- 0.0c Walnuts
- Salt & black pepper to taste
- White truffle oil (optional)