White asparagus and potato gazpacho

What goes in

• 500 g white asparagus
• 200 g potatoes
• 2 cloves garlic
• 20 g butter
• 1 tsp black pepper
• 1 tsp salt
• 4 fresh sage leaves
• 100 ml white wine
• 1 fresh red chili
• 500 ml water
• 10 fresh mint leaves
• 2 eggs
• 80 g cooked ham
• 1 tsp sesame oil
• 1 tsp olive oil

How to do it

1. 01

   Peel the white asparagus and cut into small pieces.

2. 02

   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. 03

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

4. 04

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

5. 05

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

6. 06

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