Summary

Ingredients

• 350 g asparaus, white
• 1 small onion (s)
• 1 tablespoon butter
• 0.5 teaspoon ½ vanilla sugar
• 0.25 liter ¼ vegetable stock
• 125 g cream
• 1 tablespoon orange juice
• 2 tablespoon chervil, depending on your taste

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Instructions

1. Wash, clean and peel the asparagus. Finely dice the peeled onion. Cut the asparagus stalks diagonally into thin slices, leaving the asparagus heads a little larger. Melt the butter in a saucepan, sauté the onion cubes, add the asparagus pieces and sauté them too. Season with salt, pepper and sugar, pour in the broth, bring to the boil and simmer covered for 12-15 minutes.
2. Take out a third of the asparagus (sometimes I make the effort and remove all the asparagus heads) and finely puree the remaining asparagus. Fold in the cream and let it boil down. Season with salt, pepper and orange juice and add the asparagus again. Wash the chervil, shake it dry, pluck it and sprinkle over it.