preparation

• Bring the salted water to the boil ... Wash the asparagus, peel the underside and cut into large pieces ... Peel the onion and chop it roughly

Cook

• Cook the potatoes with their skins in boiling salted water for about 10 minutes ... Put the asparagus heads in the hot water and let simmer for about 5 minutes ... peel them out of the water and cut into small cubes and drain the asparagus heads ... a pan of oil Heat with pepper and nutmeg and fry the potato cubes and asparagus heads for approx. 5-7 minutes

• Put the oil in a saucepan with a little pepper and a little nutmeg, season and heat ... add onion and asparagus (without heads) and fry for about 5 minutes ... deglaze with 100 ml of stock and boil down (about 3 minutes) , add another 100 ml of stock and let it boil down (approx. 5 minutes) as well as another 100 ml of stock and let it boil down a little (approx. 3 minutes) ... add 500 ml of stock, briefly bring to the boil, puree and pour lemon juice, pepper, herbs and spread to taste

Serve

• Put a deep plate between a ladle of soup and arrange with a potato and asparagus pan ... serve hot

Note!

• The "Deer-Elderberry Spread" is a (southern) Hessian specialty made from wild elderberries ... Green asparagus is imported and costs the same price with the same taste all year round