Ingredients

• 1 bunch of green asparagus
• 1 tablespoon of butter
• 1 tablespoon of oil
• 1 small onion
• white part of leek
• 1 clove of garlic
• 1/2 teaspoon of ground white pepper
• 1/2 teaspoon of sugar
• 800 ml of chicken or vegetable broth
• 1 cup of fresh tarragon leaves, or optionally basil or spinach
• 3 tablespoons of heavy cream 30% (optional)

For serving:

• frothed milk in a milk frother (like for coffee)
• freshly ground black pepper

Preparation

1. Break off the tough, pale ends of the asparagus. Rinse the green stalks thoroughly under running water (especially check that the tips don't have sand inside).
2. In a thick-bottomed pot, melt butter with oil, sauté the finely diced onion and sliced leek (about 4 minutes), and at the end add the sliced garlic.
3. Add the asparagus cut into 3 cm pieces and sauté together for about 2 minutes, season with white pepper, salt, and sugar. Pour in the broth and bring to a boil. Cook for about 3 minutes.
4. Blend the soup into a cream with herbs and cream if using. Serve hot, decorated with frothed milk, gently sprinkled with freshly ground black pepper.