Cream of asparagus

Preparation:

Preparation: Scrape, wash the asparagus, cut off the final part of the stem and, after tying them in a bunch, cook them in salted water. Boil the tender potatoes separately. When the asparagus and potatoes are cooked to perfection, remove the asparagus tips, set about 1/4 of them aside and blend the others together with the potatoes until you obtain a homogeneous puree. Stir, add pepper and check the salt. At this point add the asparagus tips left aside to the cream; if the mixture is not very fluid, add 2 tablespoons of oil. When the cream is cold, close the jars hermetically, then sterilize them with their contents. For this operation it will be sufficient to use a tall saucepan of the necessary capacity. Place the jars in cold water, wrapped in cotton rags, boil for 30 minutes over medium heat and remove them when the water is cold. Label and store in a dark, dry place.