Cream of asparagus, potatoes and Castelmagno d'alpeggio

Peel the potatoes, then wash them and cut them into cubes.

Remove the final part of the asparagus stalks, the white and hard part. Then, using a potato peeler, peel all the stalks, so as to remove any woody parts and filaments.

After rinsing the asparagus thoroughly, separate the tops from the stalks. Then blanch the tops for a few minutes: they should only soften, but remain al dente. Drain and set aside.

Finely slice the shallot and sauté it in a little extra virgin olive oil and Occelli® butter. Meanwhile, cut the asparagus stalks into small pieces. When the shallot is wilted, add both the asparagus stalks and the potato cubes. Season everything well for 5-6 minutes in the sauté, stirring to prevent the vegetables from sticking.

Now add the white wine, let it evaporate, then add plenty of boiling vegetable stock, until all the vegetables are covered. Cook for about 20 minutes (the vegetables should be soft at the end), adding more stock during cooking, if necessary.

Just before turning off the heat, season with salt and add white pepper to taste.

Now, using an immersion blender, blend the vegetables well directly in the pan until they become a puree: if the cream is too thick, add more boiling vegetable stock and mix.

Cut the Castelmagno d'alpeggio Occelli® into small cubes and add it to the cream, mixing well and vigorously until it has completely melted.

The cream is ready: serve it piping hot in ceramic bowls, decorating it with the asparagus tips kept aside.