Cold asparagus soup

Ingredients for 4 servings:

• 500 g asparagus, very fresh
• ½ small avocado(s)
• ½ small garlic clove(s)
• ½ small shallot(s)
• 2 tbsp olive oil
• ½ lemon(s), juice
• 1 pinch of cayenne pepper
• 1 sprig(s) tarragon
• Pepper, black from the mill
• Salt (Fleur de Sel)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

attractive starter, quick to make

Peel the asparagus and trim the ends. Slice the asparagus spears into very thin slices. Set the asparagus tips aside. Peel the avocado and roughly dice the flesh. Peel the shallot and garlic clove and dice very finely. Roughly chop the tarragon leaves. Place all ingredients in a blender and blend until very fine with the lemon juice, 1 tablespoon of olive oil, and a little water (depending on consistency). Season to taste. Serve the soup, halve the asparagus tips, and place them on top. Drizzle with the remaining tablespoon of olive oil and serve immediately. This is very unusual, as all ingredients are processed raw, so the highest quality is essential!