Asparagus foam soup with crayfish

Ingredients for 4 servings:

• 500 g asparagus
• 2 packs of crayfish (pre-cooked)
• 1 box of cress
• 1 jar white wine
• 2 eggs
• butter
• sweet cream
• Sugar
• salt and pepper

Instructions

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

Peel the asparagus and pour boiling water over the skins, add butter, a dash of lemon juice, salt, and sugar, and let it steep for a quarter of an hour. Meanwhile, cut the peeled asparagus into small pieces, halving the tips lengthwise and setting them aside. When the skins have cooked sufficiently, remove them from the broth, add the asparagus pieces and a glass of wine, and simmer for 10 minutes. Prepare the dishes by dividing the crayfish straight from the package (the hot soup will allow them to warm up immediately without becoming tough) and the cress onto the plates. Whisk the two egg yolks with half a cup of sweet cream. When the asparagus is cooked, puree it in a blender and then add the egg and cream mixture. Add the asparagus tips and let it steep for a few minutes. Season to taste, whisk again before serving, and then divide them between the plates.