250 g white asparagus peel and cut off the woody ends.
Cut two spears lengthwise into thin slices and put aside. Cut the remaining asparagus into small pieces.
In a pot bring water to a boil and add 1 tsp. salt and 1 tsp. sugar as well as 2 tbsp. Asparagus Vinegar. Add the asparagus pieces and cook for 10 to 15 minutes. Strain the asparagus and keep the water for later use. Peel and dice 1 onion, 100 g sorrel select, clean and chop finely. In a pan heat 3 tbsp. Rapeseed Oil and together sauté the fine chopped onions and the sorrel. Sprinkle with 2 tbsp. flour stir and add 2/3 of the asparagus cooking water. Simmer gently for 10 to 15 minutes at a low heat. Purée the soup with a hand mixer. Mix 1 egg yolk and 3 tbsp. double cream together with 2-3 tbsp. of the hot soup and set aside. Add the asparagus pieces and
200 ml double cream to the soup and heat up the soup. Take off the heat, stir in the egg yolk-cream mixture and make sure that the soup does not boil anymore. Season carefully with salt and pepper.
In a frying pan heat 6 tbsp. Rapeseed Oil and deep fry the asparagus slices you had put aside. Place on a paper towel.
Divide the soup amongst four plates, add the fried asparagus and garnish with a little chopped, fresh herbs. Before serving the soup spray some Asparagus Vinegar over it.
serves 4
