Green Asparagus and Potato Soup with Parmesan Seed Sticks

Roll out the puff pastry on the lightly floured work surface approx. 3 cm thick to the size with approx. 25 cm edge length. Finely grate the Parmesan. Beat the egg with a little salt, sprinkle the puff pastry with it and sprinkle with chives, Parmesan, sesame and paprika. Let rest in the refrigerator for about 10 minutes. Then cut into long, thin tips. Important: the puff pastry should be cold when cut, so it can be portioned more cleanly. Preheat the oven to 190 degrees and bake the sticks for 12 to 15 minutes.

Prepare asparagus. Cut off the hard, woody ends and discard. Cut off the asparagus tips and set aside. Cut the rest of the sticks into pieces about 1 cm long. Peel the onions and dice very finely, wash the leek and dice very finely. Heat the olive oil in a saucepan, add the onions and the leek. Cover and slowly sweat over low heat until the onions are translucent and the leeks are very soft. Please do not let it brown, otherwise the pretty green color of the soup would be ruined.

Now bring the chicken stock to the boil in another saucepan. Cook the asparagus tips in it for 3 to 5 minutes, until they are tender but not too soft. Remove from the broth and rinse directly with cold water, drain well and set aside. Peel the potatoes, dice them very finely and cook them in the stock. Remove from the broth, drain well and set aside. Now pour the broth and the remaining 1 cm long asparagus pieces into the pot of the sweated onion and leek cubes. Cook for 10 to 15 minutes until the asparagus pieces are cooked through.

Again note that cooking too long destroys the green color. Remove from the hob, let cool down a little and then blend until smooth with a hand blender. Warm up the asparagus tips and the small potato cubes in the butter in a pan (sauté pan). Finally stir the chives and the crème fraîche into the soup with the whisk.

Warm up the soup, season with sea salt and pepper, distribute the soup on the preheated soup plates or bowls and garnish the asparagus tips and potato cubes with a spoon and decorate with a chervil stalk.