Take a pot full of slightly salted water and put it on the gas. When the water will start to boil, deep the asparagus within and let them cook for 5 minutes. Subsequently dry them and put them aside.

In the meantime, chop finely an onion. In a pan put three tablespoons of extra virgin olive oil, the chopped onion and stir-fry for some minutes. The add the previously cooked asparagus, putting aside some tips of them, which you will use to garnish the dish.

Let them cook on a high flame, then add the vegetable broth and continue the cooking for 20 minutes mixing continuously.

Subsequently, switch off the flame, add the fresh liquid cream and a pinch of salt, then blend with an immersion blender until you obtain a homogeneous cream.

Put the cream once again on the flame and let it cook for other 5-10 minutes, so that it can thicken.

Take a non-stick pan and warm it up. Put the pancetta slices on it and the bread croutons, obtained from the bread slices cut previously. Stir-fry everything on a high flame for 10 minutes, so that the pancetta can be roasted and the bread croutons seasoned.

Pour the asparagus cream in the bowls and garnish with crunchy pancetta sprigs, the bread croutons and the asparagus tips that you kept aside.

Serve the asparagus cream hot and creamy with some extra virgin olive oil and if you want with some pepper as well.