Well, this is going to be a kind of post with and without recipe at the same time. I am not going to write about asparagus soup, after all the whole web is full of recipes and probably everybody has their own. However, it is important to handle the king of the spring vegetables with care!
Personally, I prefer white asparagus much more than green. However, lately I am totally fond of raw green asparagus and eat it all day long as a snack. Yesterday evening I could not decide if I should cook white or green asparagus soup, so at the end I did not decide and made both. It is common to add cream or a mixture of cream and egg yolks to the soup.
My soup does not contain cream, I have only added a medium potato to the butter sauteed asparagus and cooked with asparagus stock and seasoned with salt, a bit of lemon juice and a pinch of sugar, as I wanted to keep the natural flavour, so no spices no nothing. To the green soup I did not add potato but a nice chunk of butter before mixing. Of course it was served among the asparagus spears and a kind of hollandaise parfait, that is in fact nothing else, but a frozen sauce mousseline, with the difference, that I folded the beaten cream into the cold hollandaise. To add some crunchiness I roasted some hazelnut together with grated parmesan.