BEVERAGES CHEESE MEAT SPECIALTIES SEAFOOD OLIVE OIL AND VINEGAR VEGETABLES AND FRUITS OLIVES RICE AND PASTA SPICES COOKIES SWEETS AND NUTS COOKWARE AND CERAMICS REGIONAL SPECIALTIES GIFT BASKETS Asparagus Soup with Vichy Catalan water (from El Agua en la Cocina del Futuro) - serves four 4 ounces fresh asparagus, cut into one inch pieces 1 small onion, diced 1 liter Vichy Catalan water 2 tablespoons flour Salt and White Pepper Olive Oil Coat the bottom of a sauce pan with olive oil and sauté the onions and asparagus for five minutes. Stir in the flour and cover with the Vichy Catalan water. Boil for ten minutes, add salt and pepper to taste. Place the soup in a blender and blend until smooth. Pass through a sieve and serve.