Cream of Green Asparagus with Anchovies in Spiced Sauce

• Strip the asparagus of the tough end and, if necessary, peel off much of the stem with a potato peeler.
• Leave aside a few asparagus tips (the softer top part) that you will need later to decorate and add an extra touch to the dish.
• Fill two pots with water and bring to a boil, then cook the asparagus and potatoes in their skins for about ten minutes. (*)
• Brown the garlic cloves and onion in a wok with a drop of oil.
• Combine the asparagus (without the tips) and peeled, well-cooked potatoes in the wok along with the onion, and gradually add the broth.
• Let it cook for another 10 minutes or so, until it is cooked through.
• Blend with a blender until smooth and homogeneous without lumps.
• Plate the cream by adding the asparagus tips, crispy rye bread, pistachio granules and, as a finishing touch, the Anchovies in Rizzoli Sauce.(*)N.B: if you cook potatoes and asparagus together you will then have to extend the cooking time of the next items by something otherwise, if you cook them separately I suggest cooking the potatoes a little longer.

This recipe was prepared for us by @katihealthfit.