Summary

Ingredients

• 750 g asparaus, white
• 1 medium onion (s)
• 1 ½ tablespoon butter
• 200 g sweet cream
• 0.5 ½ vanilla pod (s)
• 900 ml vegetable stock
• 2 tablespoon, heaped wild garlic, chopped
• 3 tablespoon orange juice
• 5 slices Parma ham

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Instructions

1. Peel the asparagus and cut off the woody ends. Cut off the asparagus tips, cut in half lengthways and set aside. Cut the sticks into pieces and dice the onion.
2. Melt 1 tablespoon butter in a saucepan and sauté both over low heat. Season with salt, pepper and 1/4 teaspoon sugar. Pour in the vegetable stock, bring to the boil and cover and simmer for 15-20 minutes. Puree fine, pour in the whipped cream and bring to the boil again briefly. Season to taste with salt, pepper and orange juice.
3. Slit open the vanilla pod and scrape out the pulp with a knife. Melt 1 tablespoon butter in a pan and fry the asparagus tips, vanilla pulp and the finely plucked Parma ham for 5 - 6 minutes. Season with salt, pepper and a pinch of sugar.
4. Serve the soup with asparagus tips, Parma ham and wild garlic.