Asparagus Soup

This is a wondrous testament to Italian cucina povera, cooking born in poverty which produces magic with the most minimal of cheap and throwaway ingredients.

The sore "indulgence" here is the asparagus. The broth is made out of water and the rind of a piece of parmigiano-reggiano.

You'll have to eat it to believe it!

Ingredients

1 bunch asparagus
1 large red onion

1 parmigiano-reggiano rind

4 cups water
salt
lots of black pepper

dried bread crusts to serve

Recipe

Separate the asparagus heads from the stems. Cut the stems into rounds.

Fry the onions and garlic at a low heat. This will take the better part of 12-14 minutes. Fry the asparagus rounds for a while. Add the water, the parm rind, salt and pepper and bring to a slow boil.

Let it simmer for 40 mins or so. Keep skimming the stuff that comes to the top. Remove the rind.

Blend the mixture, and pass through a fine sieve. Bring to a heat again. Add the heads just before serving. Serve over dried bread crusts.