Instructions: Light asparagus soup with crispy prosciutto

• To create the crispy prosciutto lay some strips of this Italian ham on a baking pan. Turn on the grill in your oven and place the pan directly under the broiler for a few minutes or until the fat melts and the prosciutto is crispy and toasted. Take the pan out carefully and set aside until the ham cools down.
• In a saucepan melt butter and oil. Add sliced garlic clove and 2 spring onions (only the white and light green parts). Cook on medium heat for a few minutes or until the onions are soft.
  
• Add the peeled potatoes cut coarsely into wedges and cook all on high heat, stirring often, for few more minutes.
  
• Now add the broth and asparagus previously cleaned (rinse and eliminate hard stems) and cut into smaller pieces. Add ¼ teaspoon of nutmeg, a pinch of cayenne pepper or a dash of chilli powder. Bring to a boil on high heat, then reduce the heat and simmer the soup until the potatoes are tender, for 15 – 20 minutes.
  
• Blend it all with the immersion blender or regular blender, taste and add salt if necessary. Serve hot with crispy prosciutto and a drizzle of olive oil.