Cream of asparagus and spinach with Brancaia Il Bianco

ASPARAGUS AND SPINACH CREAM 
Brancaia Il Bianco is a pure Sauvignon Blanc . Its citrus character, with notes of fruits such as grapefruit and gooseberry, and its extreme pleasantness perfectly enhance the taste of the plate balancing its creaminess well .  

INGREDIENTS (for 4 people)
500 g asparagus
150 g spinach
1 medium potato
200 g spring onions
300 g vegetable broth
4 tablespoons extra virgin olive oil
salt and pepper to taste  

PREPARATION
Wash and finely slice the spring onions, then sauté them in a pan with the oil over low heat without letting them brown, for about 10 minutes , stirring occasionally.
Wash the asparagus, remove the tougher ends , cut off the tips and keep them aside . Peel the potato and cut it into chunks. Then add asparagus and potato with spring onions . Stir and cook for 5 minutes, then add a little vegetable broth.
Wash the spinach and add it , leaving aside a few leaves as a final garnish . Cover with a lid and cook over low heat for another 5 minutes . Then season with salt and pepper and, using an immersion blender , blend for a few minutes until you obtain a smooth and silky mixture.
Sauté the asparagus tips in a small pan with a drizzle of extra virgin olive oil, salt and pepper and a drop of vegetable broth until cooked but still crunchy.
Serve the cream with some asparagus tips, a few spinach leaves and a drizzle of raw extra virgin olive oil.