1 bunch (about 600 g) /
1 large (about 250 g) /
400 ml /
50 g /
40 g /
Grated Pecorino Romano cheese
2 tablespoons + a little to garnish /
SINFONIA EXTRA VIRGIN OLIVE OILFind out more
to taste /
Wash and clean the asparagus, discard the toughest parts of the spears, use a potato peeler to peel the ends, then slice fairly thinly. Wash and peel the potato and the onion and chop them coarsely. Place the vegetables in a saucepan with the stock, add a little salt, cover and cook for about half an hour. After this time, the vegetables will be tender; blend them, add 2 spoonfuls of oil, add salt to the creamy soup if necessary and leave to cool.
In the meantime, make the wafers: heat a non-stick frying-pan and, when hot, apply a teaspoon of grated pecorino cheese in the middle, forming a small disc. When the pecorino starts to bubble and turn golden, turn the wafer over with a fish slice and cool for another minute. When the wafer is ready, transfer it to a plate and repeat the operation until all the pecorino cheese has been used.
Warm a non-stick frying-pan over a strong heat and when hot add the crumbled 'nduja salami and cook quickly; it must fry in its own oil without melting completely. After one minute, take off the heat and transfer to a plate lined with kitchen roll to remove the excess oil.
Distribute cream of asparagus soup, still warm, to the individual soup plates and complete with the crumbled 'nduja salami, the broken-up pecorino wafers and a dribble of extra virgin olive oil.