Summary

Ingredients

• 500 g asparaus, white
• 500 g asparaus, reen
• 1 shallot (s)
• 1 piece (s) ginger (small )
• 1 tablespoon olive oil
• 750 ml vegetable stock
• 1 orange (s)
• 1 tablespoon pine nuts or flaked almonds
• 4 stalks dill
• 100 ml cream
• 100 g crème fraîche
• Salt and pepper, black

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Instructions

1. Peel the asparagus and remove the ends. Peel and finely dice the shallot and ginger. Sweat the white asparagus, ginger and shallot in the oil. Add the broth and cook everything for about 10 minutes. Add the green asparagus and cook for another 10 minutes.
2. Peel and fillet the orange, collecting the juice. Roast the almonds or pine nuts in a pan without fat until golden brown. Roughly chop the dill.
3. Take some asparagus out of the pot and puree the rest. Add the cream and creme fraîche. Season to taste with salt, pepper and the collected orange juice.
4. Distribute the soup on plates, put the asparagus pieces that have been set aside in the plate as a decoration, sprinkle with orange fillets, dill and almonds or pine nuts.