Asparagus And Mint Cream

• 3/4 pound white asparagus fresh
• 7 ounces potatoes
• 1 onion
• 2 garlic cloves
• 5 mint leaves
• 3 5/8 cups water
• salt to taste
• olive oil to taste
• 1 1/4 cups fresh coriander
• 2 slices bread Mafra, or whole wheat bread
• olive oil

1. Peel the asparagus with a potato peeler, from the base to the tip.
2. Boil the asparagus with the potato, onion, 1 garlic clove, mint, and water.
3. Once cooked, in the food processor, grind everything (including the mint) very well until it becomes a silky cream, season, and bring to boil for 3 minutes with the pinch of olive oil.
4. Use a knife to cut the bread coarsely. In a food processor, add the sauce, 1 garlic clove, and chop finely.
5. In a saucepan, add the sauce and the bread, and bring to a boil with a smidgen of olive oil.
6. Saute until obtaining desired consistency.
7. Serve the cream and croutons hot, with a drizzle of olive oil on top.

white asparagus, potatoes, onion, garlic, mint, water, salt, olive oil, fresh coriander, bread mafra, olive oil

Taken from www.yummly.com/recipe/Asparagus-and-Mint-Cream-682842 (may not work)