4 cups of fresh asparagus
3 cups of water
2 cups of vegetable broth (if desired, dissolve 1 tablet in the same amount of water)
2 tablespoons of olive oil
4 large leaves of mint
4 shrimp without head and shell
2 medium onions
1 slice of bread from a morning form
Salt and white peppercorn ground to taste
4 cups of fresh asparagus
3 cups of water
2 cups of vegetable broth (if desired, dissolve 1 tablet in the same amount of water)
2 tablespoons of olive oil
4 large leaves of mint
4 shrimp without head and shell
2 medium onions
1 slice of bread from a morning form
Salt and white peppercorn ground to taste
Cook the onions in water with salt for 25 minutes
Let it cool and reserve the liquid
Soak the bread in one cup of the cooking onion's liquid and squeeze it
Blend in a blender the onion, vegetable broth, mint, bread, olive oil, salt, and peppercorn
Place in a bowl and add the reserved liquid
Mix well and reserve
Fry the shrimp in a greased skillet with olive oil
Season with salt and peppercorn
Cook the asparagus in boiling water with salt and let it cool
Add the asparagus to the reserved soup and refrigerate for 1 hour
Serve with the shrimp.
