Wash the asparagus, peel the lower third, cut off the ends, cut the stalks into pieces. Cook in salted water with a little sugar for four minutes, remove the asparagus tips, rinse and drain. Cook the rest for another four minutes. Take out of the water, drain very well (otherwise the cream will be too thin!) And let cool down.
Puree the cooled pieces of asparagus (without the tips, these are used for garnishing) with the cream cheese, season with salt and pepper.
Roast the baguette slices, brush with the cream and, depending on your taste, garnish with the asparagus tips and shrimp or tomatoes and basil or raw ham.
Note:
The cream is easy to prepare. The asparagus can be cooked a few hours in advance and the cream stays covered in the refrigerator for longer without any loss of quality. However, stir well before use.
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