For 4 people
For 4 people
Wash, wipe and peel the asparagus. Cut them into sections. Reserve 7 to 8 heads for dressage.
Peel and chop the onions. Brown them in a saucepan with olive oil. Add the asparagus sections, pour the vegetable broth. Add salt and pepper. Bring to a boil, cover and cook for 25 minutes over low heat.
Boil the reserved asparagus heads 3 to 4 minutes. Then pass them under cold water. Mix the onion mixture with the cream and cornstarch. Filter and keep cool at least 3 hours.
Before serving, decorate the gazpacho with the reserved asparagus heads.
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