White asparagus and potato gazpacho

How Maurice does it

1. 1

   Peel the white asparagus and cut into small pieces.

2. 2

   Add the asparagus pieces to a pan along with a bit of butter, pepper, salt, fresh sage, smashed garlic, and a splash of white wine.

3. 3

   Let it simmer slowly, then add a fresh red chili.

4. 4

   Add water and boiled potatoes, and simmer until the asparagus are soft, about 20 minutes.

5. 5

   Blend everything with a hand blender, adding fresh mint, then strain through a fine mesh strainer for a silky smooth soup.

6. 6

   To finish, top with small pieces of cooked ham, hard-boiled egg, and a few drops of sesame oil.