A delicious recipe for the asparagus season:
Peel the asparagus spears and cut them into pieces. Boil the water with salt, sugar and the asparagus peels, make 15 min, pour through a sieve. Return the broth to the saucepan and cook the asparagus pieces in it for 15-20 minutes.
Prepare a light roux with butter and flour, add asparagus broth and cook for 15 minutes.
Mix whipped cream and egg yolks, add a pinch of saffron and thicken the soup with it. Heat, but do not let it boil.
Add the asparagus pieces to the soup, season with the juice of one lemon, salt, pepper and zest. Sprinkle with chive rolls.