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Ingredients
- 100 g d'oignon coupé en quatre
- 400 g de parures d'asperge (épluchures et queues) (2 bottes)
- du sel
- du poivre moulu
- 550 g d'eau
- 2 c. à soupe de ricotta
- Nutrition
- per 1 portion
- Calories
- 30 kcal / 125 kJ
- Protein
- 2 g
- Fat
- 1 g
- Carbohydrates
- 12 g
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