Asparagus and cheese cream

Today's recipe is very light and suitable for any time of year, because it can be eaten cold or hot. 

Ingredients for 6 servings:
- 15 green asparagus 
- 1 red onion
- 3.5 oz of milk
- 3.5 oz of water
- 1 tablespoon of spreadable cheese
- 1/2 vegetable bouillon cube
- Pepper
- Grated cheese
- Chopped parsley
- Olive oil

Recipe:
- Wash the asparagus in cold water, remove the stems and cut into pieces.
- Peel and cut the onion into small cubes.
- In a skillet with a little olive oil, fry the asparagus and onion until soft.
- Add milk, water and stir well.
- Sprinkle bouillon cube and a little pepper.
- In a glass suitable for blender, add all the ingredients to the glass along with the spreadable cheese.
- Whisk until you have a thick cream.
- Strain in a colander to remove the strands of asparagus.
- Serve in cups and sprinkle some grated cheese and chopped parsley on top for garnish.

Bon appetit!