Tomato and Cicioni gazpacho with asparagus, almonds and cashews

Wash and cut the tomatoes into small pieces without removing the peel and seeds. Cut half an onion into strips after cleaning it, and sauté it in a pot with a drizzle of oil. Add the tomatoes and cook them for about 10 minutes. Flavor with salt and pepper and let them warm up.

Once warm, pour in the previously cut Cicioni and transfer everything to a large bowl. Blend with an immersion blender until you get a cream.

Serve in a plate or bowl and add the tips of the raw asparagus, previously washed, just before serving.

Garnish with almonds and cashews and season with a drizzle of raw extra virgin olive oil.