Green asparagus and herb soup à la Didi

Ingredients for 5 servings:

• 500 g asparagus, green
• 1 tbsp butter
• 1 tsp sugar
• 1 dashes lemon juice
• 10 g thyme
• 10 g coriander
• 1 g rosemary
• 10 g dill
• 15 g parsley
• 15 g chives
• ¾ point cress
• 4 m.-sized eggs
• 5 tbsp white wine vinegar
• 10 tbsp oil
• 2 tsp mustard, medium hot
• 200 ml cream
• 1 m.-sized onion(s)
• cane sugar
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegetarian

Clean the green asparagus and trim the tough ends. Place the cleaned asparagus in enough cold water to just cover. Add the tough ends. Season the water with butter, 2 teaspoons of salt, sugar, and lemon juice. Bring to a boil and simmer on low heat for 5 to 10 minutes, depending on the thickness of the stalks. Reserve the asparagus cooking water and discard the asparagus ends. Drain the asparagus, then trim the heads and set aside. Cut the rest into small pieces. Puree half of the asparagus pieces and add the asparagus cooking water to make 1 liter. Wash the herbs and shake dry, then finely chop. Hard-boil the eggs, cool, peel, and remove the yolks. Press the yolks through a sieve and dice the egg whites. Peel and dice the onion. Mix the herbs, eggs, onion, vinegar, oil, mustard, and 5 tablespoons of cream well and season with salt, pepper, and sugar. Add the spiced sauce to the asparagus soup and bring to a boil while stirring. Add the second half of the asparagus pieces, simmer for five minutes, and then add the remaining cream. Bring to a boil again while stirring and season to taste. Finally, add the asparagus heads to the soup. Plate and serve.