Ingredients

• 1 bunch green asparagus
• 1 tablespoon butter
• 1 garlic clove
• 1/4 cup white wine (optional)
• 2 cups vegetable stock
• 1 ripe avocado
• handful of arugula
• fresh herbs: 1 tablespoon each of chopped dill and cilantro
• 2 tablespoons extra virgin olive oil
• sea salt and freshly ground black pepper

Mascarpone foam

• 1/3 cup heavy cream 30%, cold
• 2 full tablespoons mascarpone cheese, cold

Preparation

1. Rinse the asparagus, snap off the tough ends (not suitable for eating) and peel halfway up. Cut off just the tips and steam cook them (for about 2-3 minutes).
2. Cut the asparagus stalks in half and put them together with butter in a pot with a thick bottom. Sprinkle with salt, add the garlic sliced thinly. Braise for about 2 minutes.
3. Pour in wine (if using) and evaporate for 1-2 minutes. Pour in the stock and cook for about 2 minutes until asparagus is soft.
4. Blend into a smooth puree in a blender together with half of the asparagus tips cooked on steam, peeled avocado, arugula, fresh herbs and extra virgin olive oil.
5. Pour back into the pot, season with salt and freshly ground black pepper, heat.
6. Whip heavy cream into stiff peaks and blend with mascarpone cheese. Pour soup into bowls and decorate with mascarpone foam and the second half of asparagus tips, previously chopped with a knife. The soup is best mixed with half the amount of mascarpone foam and decorated with only the remaining part.