Asparagus Soup with Pistachio Chocolates

A delicious recipe for the asparagus season:

Peel the asparagus spears and make the peels in 1 liter of water with a tiny bit of salt and a pinch of sugar and half of the washed parsley for 20 min. Season the ground beef with salt and pepper. Knead it with the remaining finely chopped parsley and the pistachios. Form small dumplings from the mixture. Cut the already peeled asparagus into bite-sized pieces. Pour the cooking juices from the asparagus peels through a sieve and collect them. Return to the cooking pot. Add the asparagus pieces and the long grain rice and cook for 15 minutes. Later add the meatballs and simmer in the soup for 5 min (do not make!). Mix the two egg yolks, temper them with a little bit of hot soup and add everything to the soup. Bring to the table as soon as possible.

Notes (*1) :

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