This recipe is a leftover meal and assumes that you have cooked a main meal of asparagus. Important: It is essential to keep the cooking water from the main meal and the asparagus peels!
Wash the asparagus peels and ends and add to the cooking water that has already been used. Bring everything to a boil and simmer gently for about 10-15 minutes. Pass through a sieve and collect the water. When cooked this way, the asparagus broth tastes nice and concentrated and you can do without other broths.
Put the butter or margarine in the hot pot and melt it. When the fat starts to bubble, add the flour, stir quickly and well with a whisk and pour in the asparagus water in portions. Always stir well to avoid lumps. Bring to the boil and when everything has thickened a little, add salt, pepper and a little nutmeg as well as the juice of half a lemon.
Cut the remains of asparagus and / or potatoes from the main meal into small pieces and add. If you want, you can add the specified herbs. It can also be refined with white wine, cream, croutons and much more. But then it`s almost no leftover food.
Since my friend is a vegan, I mostly prepare it vegan. Since I personally prefer it with butter, I add 1 - 2 flakes to my plate and stir them in.
If you run out of asparagus water because you threw it away (you`ll never do that again now), simply boil the asparagus peels a little longer. Asparagus water can also be frozen in advance.
My grandmother always cooked like this in Brandenburg. The soup comes from a time when EVERYTHING from the precious asparagus was used.
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