Asparagus Soup with Crayfish and Croquette Salad

Look forward to this fine asparagus recipe:

1. soak morels in cold water. Peel asparagus spears, cut ends into small pieces. Set asparagus peels and ends aside. Place asparagus spears with 1 pinch of sugar in 1.5 liters of boiling salted water, bring to a boil once, remove from heat and simmer for 25 minutes.

In the meantime, clean and rinse the lettuce, cut the leaves into thin strips and drain well. Clean crayfish, detach head from body, carefully remove shells from body. Score crayfish along the back, gut, rinse briefly and drain on kitchen roll. Remove peel from potatoes, dice finely and place in cold water. Remove asparagus spears from water, drain and cut diagonally into 1 cm pieces. 3.

3. asparagus peels and ends in the asparagus water form, bring once to a boil and make at low temperature 20 min. Pour stock through a sieve into a saucepan. Add whipped cream and drained potatoes and season lightly with salt. Simmer soup uncovered for another 15 min. at low heat until soup has a slightly creamy consistency. Mix maizena (cornstarch) with a little water, thicken the soup with it and make it light for 2-3 min.

Pour the morels into a sieve, rinse, squeeze well and clean. Heat oil in a saucepan, steam asparagus sections and morels in it at low temperature for 2 min until soft. Add crayfish and heat in it, season with salt w

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