Asparagus soup

Ingredients for 2 servings:

• 500 g asparagus, green
• 250 g mascarpone
• 800 ml vegetable stock
• 1 dashes lemon juice
• 200 g minced beef
• 1 pinch(s) paprika powder
• 10 g Dijon mustard
• Salt and pepper, from the mill

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

super easy and quick to prepare

Rinse the green asparagus, remove any woody ends, and cut the stalks into approximately 1 cm long pieces. Green asparagus does not need to be peeled. Bring the vegetable stock to a boil, add the asparagus pieces, and simmer for about 10 minutes. In the meantime, prepare the meatballs. Mix the minced meat with the mustard, pepper, salt, and paprika, and form into small balls. After about 10 minutes, remove the asparagus from the stock and set aside. Bring the stock back to a boil and stir in the mascarpone with a whisk. Whisk vigorously to avoid lumps and reduce slightly, then reduce the heat. Add some freshly ground pepper and a squeeze of lemon juice. Season to taste, adding more if necessary. Then add the meatballs to the hot mascarpone stock and let it simmer for 3-4 minutes until cooked through. Then add the asparagus again, bring to the boil again briefly and then serve.