Velvety asparagus sauce

Wash and slice the leek finely, dice the potatoes and leave to dry in a pan with olive oil over low heat for about 10 minutes, stirring occasionally and adding some water.

Carefully cleaning the asparagus, slicing them and  removing the most leathery ends and keeping the tips aside. Combine the sliced asparagus with the other vegetables and leave to cook for 5 minutes.

Combine the vegetable broth, cover with a lid and leave to cook over moderate heat for about 12 – 15 minutes.

Join Gran Cucina light cooking cream, add with salt and pepper, and blend for a few minutes until you get a smooth and silky mixture.

Fry the asparagus tips in a frying pan with a drizzle of extra virgin olive oil, salt, pepper and a drop of vegetable broth until they are cooked but still crispy. Keep them warm.

Serve the hot velvet soup decorated with asparagus tips and a sprinkling of previously chopped parsley.