Preparation
- Peel the asparagus generously and cut off the woody ends. Cut off the tips (about 4 cm) and set aside, and cut the stalks into pieces about 2 cm long.
- Bring the water to the boil with the salt and sugar. Cook the asparagus pieces without the tips in it for 15 to 20 minutes until soft, then drain and reserve the cooking water.
- Melt the butter in a pot, cook the flour in it until golden yellow, stirring, deglaze with the white wine and pour in the asparagus water, stirring. Bring to the boil.
- Add the cooked asparagus pieces and blend finely with a hand blender. Add the asparagus tips and simmer gently for about 10 to 12 minutes.
- Whisk the egg yolk with the cream and stir into the soup; do not let it boil from now on. Season with lemon juice, salt, white pepper and nutmeg.
- Serve in bowls with chives or chopped parsley.
Drink with it
White wine · excellent match
Silvaner or Weissburgunder (Pinot Blanc), dry
Subtle acidity and spice pick up the bitter note of the asparagus and carry the cream and roux; the wine is also in the soup.
Which wine pairs with food? A simple approach to choosingSparkling wine · good match
Brut Sekt, well chilled
Bubbles and acidity loosen the creamy soup and keep it light.
Sparkling wine, Champagne, and Prosecco: what's the difference?London dry gin · good match
Gin and tonic with lemon zest, ice cold
Herbal and citrus botanicals meet the delicate bitter note of the asparagus and the lemon juice in the liaison.
London Dry Gin: does it have to come from London?Ginjo sake · good match
Ginjo, well chilled
Delicate fruit and rice character accompany asparagus and cream, with no tannin to clash with the bitterness.
Junmai, Ginjo, Daiginjo: What do these mean for sake?
Why it pairs well
Gin with soup is unusual; it works as a cool counterpoint with lemon, and wine remains the classic choice.