Easy

Fresh cream

Peel asparagus, chop onion and garlic

Place garlic and onion peelings in a saucepan with water. Add bay leaves and herbs and cook for 50 minutes;

Meanwhile, make a roux with the butter and flour.

When the roux is ready, cut the peeled asparagus into pieces (slices for the body, finer for the heads).

When the broth has sufficient flavour, strain it through a sieve.

Once filtered, thicken the soup with the roux and add the cream.

Add the sliced asparagus to the soup.

Optional: Serve soup in a bowl with ham, eggs and parsley or chives.