Cold asparagus and orange soup
Ingredients (serves 1)
- • 150 g canned white asparagus
- • Orange juice from ½ orange
- • 2 teaspoons lemon juice
- • 1 teaspoon extra virgin olive oil
- • Salt (omit in case of high blood pressure or liquid retention)
- • Black pepper
Method
- 1. Drain the asparagus very well. Set aside one asparagus tip for garnish.
- 2. Purée the rest of the ingredients with an immersion blender and add salt and pepper to taste.
- 3. Serve with a little orange zest and the asparagus tip as a garnish.
