Light and refreshing with the touch of lemon that is very decent. On top with roasted asparagus spears sprinkeled with fleur de sel.
500 g white asparagus
2 tablespoon heavy cream
1/2 teaspoon sugar
fleur de sel
Peel asparagus and cut the ends. Do not throw away! Bring it to cook together with 500 ml water, sugar, salt and lemon zest.
Reduce half. Chop the rest of the asparagus and put spears aside. Cook asparagus stock with the chopped asparagus and puree. Add juice of the half lemon, pepper and heavy cream. Cook for 1 minute. Heat olive oil and fry spears, sprinkle with fleur de sel.