Summary

Ingredients

• 500 g asparaus, reen
• 300 ml broth or stock (vegetables, chicken or veal)
• 100 ml cream
• 2 tablespoon olive oil
• salt and pepper
• 1 orange (s)
• 100 g salmon, smoked
• 3 teaspoons sour cream
• 2 teaspoons herbs (dill, chervil, parsley 830;)

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Instructions

1. Clean the asparagus, cut off the woody ends and, if necessary, peel the lower part, then cut into pieces 1-2 cm long, putting the tips aside.
2. Fry the asparagus pieces (without tips) in the olive oil in a pan (as high as possible). Pour in the broth and cream and simmer for 10 minutes, when the asparagus is done, puree in a saucepan or a suitable container. Season with salt and pepper, bring to the simmer again, add the asparagus tips and simmer for a few minutes until the tips are cooked through. Now carefully season with the juice of the orange - then do not simmer again!
3. Spread on plates, add a dollop of sour cream each, garnish with sliced smoked salmon, herbs and possibly orange zest.