Ingredients for 4 people:
1 Kg of asparagus from Albenga, 1 onion, 3 medium sized potatoes, 8 fresh shrimps, 1 litre vegetable stock, 1 glass of white wine, 4 spoonfuls Polla Taggiasco Extra Virgin Olive Oil, salt and pepper.
Clean and cut into pieces the asparagus and the potatoes. Finely chop the onion and sauté in a casserole with oil. Sprinkle with white wine and allow it to evaporate, add half the asparagus, the potatoes, the stock and cook for half an hour. Separately steam the remaining asparagus for approximately 15 minutes and the shrimps for 3 minutes. When the soup is cooked puree it in the blender, season to taste and let it reduce for a few minutes on the heat. Pour into a tureen and garnish with the asparagus cut into pieces, peeled shrimps and a drop of oil.