Exotic asparagus and coconut soup

Ingredients for 4 servings:

• 500 g asparagus
• 4 stalk(s) lemongrass
• 1 spring onion(s)
• 2 garlic cloves
• 25 g ginger
• 1 tsp oil
• 200 ml coconut milk
• 1 liter of water
• 1 vegetable stock cube
• 2 tbsp sesame seeds
• 1 tsp oil (sesame oil)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Wash, peel, and trim the asparagus. Remove the outer leaves from the lemongrass and halve the stalks lengthwise. Clean, wash, and finely chop the spring onions. Peel and press the garlic. Peel and grate the ginger. Cook the asparagus peels and lemongrass for about 10 minutes. Then drain, reserving the water. Cut off the asparagus heads and cut the remaining asparagus into pieces. Sauté in hot oil with the remaining ingredients. Pour in the asparagus water. Add the vegetable stock cube and coconut milk. Bring to a boil, cover, and simmer over low heat for about 15 minutes. Strain the soup through a sieve. Separate the asparagus heads from the remaining pieces and set aside. Cook the soup and asparagus pieces for another 5 minutes. Then puree and season with salt and pepper. Add the asparagus heads to the soup as a garnish and cook for about 4 minutes. Serve the soup sprinkled with sesame seeds and drizzled with sesame oil.