How to make
Peel the asparagus by breaking off its tough edges. If they are thick, you will have to clean their surface layer with a sharp knife, in case they are thin, you do not need to do it.
Cut the tops of the green asparagus and fry them over medium heat in 50 ml of olive oil for 5 minutes.
Remove and set aside the tips, and in the same aromatic olive oil put the rest of the vegetables, cut into pieces. Add the garlic cloves - whole and fry everything for 5 minutes, stirring.
Pour the water and boil for 20 minutes, then remove from heat.
Separate the egg whites from the yolks of the 4 boiled eggs. Add the yolks to the asparagus together with the remaining olive oil, salt to taste and vinegar.
Transfer everything to a blender and let it blend at high speed for 1 minute or until you get a perfectly smooth consistency. If desired, you can dilute with more water and season with more salt or vinegar.
Leave the finished gazpacho to cool for 30 minutes, then refrigerate for another 1 hour. Gazpacho is a cold summer soup and should be well chilled when consumed.
Before serving, chop finely the cooked egg whites and sprinkle with them each serving of green asparagus gazpacho together with the reserved asparagus tips.
Enjoy your meal!
