Minestra fredda di asparagi e aneto

1

Set aside 4 asparagus tips for final garnish. Peel the lower part of Asparagi verdi (500 g) and cut into pieces of about 3 cm.

2

In a pot, heat Olio d'oliva (1 tbsp) and add the remaining asparagus and Piselli (150 g) (thawed from frozen). Cook for 2 minutes.

3

Add Acqua (7 dl), bring to a boil and season with Sale (1.5 tsp) and a pinch of Pepe. Lower the heat, cover and simmer for 10 minutes. Remove 3 tablespoons of Piselli and set aside for garnish.

4

Add Formaggio grattuggiato (50 g) to the soup and blend everything until smooth. Let cool and then transfer to the refrigerator for 2 hours.

5

Add ¾ bunch of coarsely chopped Aneto to the cold cream and blend again briefly.

6

Serve the cold soup in deep plates. Cut the reserved asparagus tips lengthwise into quarters and use them to garnish the soup along with the reserved Piselli, ¼ bunch of minced Aneto, and 3 tablespoons of coarsely chopped salted and toasted pistachios.