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Ingredients

•     The puree can be made in advance and the rest in a
•     few min just before serving. This is not a soup for reheating
• 340 gm asparagus
• 1 x salt and pepper
• 1 lt best chicken stock
• 150 ml creme fra"che or possibly double cream
• 4 x egg yolks
• 1 dsh lemon juice
•     Finely minced chives or possibly chervil

Description

Cut Off The Asparagus Tips. Cut The Rest Into 25mm Lengths Plunge The Stems Into Boiling Salted Water Simmer For About 5 Min Till Very Tender Then Scoop Out And Drain Cook The Tips…

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