A delicious recipe for the asparagus season:
Peel asparagus spears, cut end pieces generously small, cut asparagus heads small and put aside for now. Lightly wilt asparagus peels and peeled center pieces in 0, 5 liters of mineral water for 18 min.
Remove the center pieces and grind them as finely as possible in a hand mixer.
Steam the asparagus heads in a little butter for approx. 8 min. with the lid closed. Add a little salt and a pinch of sugar.
If necessary, add a little asparagus stock.
Mix well the asparagus stock with the asparagus puree, whipping cream and egg yolks, season with salt, white pepper and a pinch of sugar and heat over medium heat until thickened. Do not make more! Make crayfish in the usual way in root broth. Break out claws and tails and arrange on heated soup plates.
Pour with the hot asparagus soup, in which now just as the asparagus tips were added, and bring to the table on the spot.