Carrot and asparagus broth

The most important quality for a true lover of cooking is undoubtedly the ability to reinvigorate everyday recipes, using every bit of your imagination - and thereby drawing on that mysterious well of creativity – to find the right combination of factors which results in a dish which is renewed and rediscovered once again. We are also keen not to neglect our promise to provide recipes for vegetarians, or lovers of vegetarian cuisine, so today we have created an unusual recipe: an inviting – and original – broth made with asparagus and carrots. But what is, in principle, a broth? It is something perhaps half-way between a stock and a soup, a flavoured liquid in which you find pieces of solid food, in this case, carrots and asparagus. Together they create a combination with a beautifully sweet taste. To make it more refined exclusive, we suggest you separately make some croutons: if they’re hot, they will make the broth even more irresistible!


20 minutes Total time
Serves 2 persons
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Trim the asparagus and cut off the tips - you’ll cook these separately. Cut the asparagus into 3cm strips. Trim the carrots and similarly cut into 3cm strips. Cut the onion into julienne strips. Blanch the asparagus tips separately in salted water. In a saucepan heat lots of olive oil and sauté the asparagus, onion and carrot. Add a splash of white wine, a pinch of salt and fry again. At this point add enough water for two or three portions. Simmer for 10 minutes and add a little sugar. Serve hot with croutons, adding the asparagus tips which were cooked separately.

To make your broth even more inviting you could also use the purple asparagus of Albenga, combined with the more common varieties.
Carrots may appear to be all the same: in fact, there are a great many varieties, some even of a different colour from the classic orange, such as white or red.

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