White Asparagus Soup


  • 1 soft-boiled large egg
  • 1 jar Spanish white asparagus (about 500 g)
  • 2 tablespoons mild olive oil
  • 2 teaspoons Sherry vinegar
  • 2 teaspoons teaspoons chopped flat-leaf parsley
  • 2 teaspoons chopped mint
  • 1/4 cup sparkling water
  • 4 very thin slices serrano ham or prosciutto, torn into pieces
  • 2 fresh white asparagus, trimmed and thinly sliced on a diagonal


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