Recipe for Chilled Green Asparagus Velouté with Asparagus Tips and Salt

Slice 3 spears of asparagus thinly lengthwise, place them in a small bowl, lightly season with salt and pepper, and add 2 teaspoons of olive oil, then set aside for plating at the time of serving.

Cut the remaining asparagus into small pieces (1/2 to 1 cm) and sauté for 5 minutes without browning in butter, along with the young onion shoots cut into rounds.

Mix 250 ml of water with a cube of chicken broth. Moisten the asparagus and young onion shoots with this broth and let cook for 12 minutes covered. Off the heat, add the cream.

Blend the mixture for at least 4 minutes on maximum power (or use an immersion blender and strain with a sieve).

Place the soup in the refrigerator, making sure to cover it.

To finish, at the moment of serving, pour into 2 shallow plates or wide glasses with the crispy salted tips.