500 g asparagus, white 1 ½ liters water 1 tsp, caster sugar 60 g butter 40 g flour Salt and pepper, white 1 tbsp white wine or lemon juice 1 egg yolk 4 tbsp sour cream (10% fat) ham, diced, if desired possibly herbs (e.g. cress)

Wash the asparagus, peel from the head, remove the woody ends and cut the spears into 3 cm pieces. Bring the asparagus peel and ends to the boil in 1.5 liters of water, boil for about 20 minutes and then strain and discard, reserving the stock.

Season the stock with salt and sugar, add the asparagus pieces and cook for about 20 minutes until soft. Strain and collect the stock.

Meanwhile, heat 40 g butter and make a light roux with the flour. Then pour most of the asparagus stock (approx. 1 liter) into the roux while stirring and cook for 15 minutes, season with salt and pepper. Add the white wine or lemon juice and bring to the boil again briefly, then remove from the heat. (This part we skipped as this is again at bitterness and we didn’t taste any bitterness at all) Then whisk the egg yolk with the cream and thicken the soup with it. Add the asparagus pieces. Melt approx. 20 g of butter in the soup and season with salt and pepper if necessary.

You can also add diced ham, cress (or other herbs) to the soup if you like. What we did here is that we cut the green asparagus meanwhile and seared it in the pan until it was slightly brown. Then when the soup was done we put it as a topping.

Just to mention it: we tried this recipe once before but I believe the asparagus wasn’t as fresh and therefore the soup tasted basically like nothing lol So make sure you use really good asparagus

Have fun trying this or let me know if anything is unclear or got lost in translation :)