Peel the asparagus, cut off the ends and cook in 2 liters of salted water (2 teaspoons of salt) with sugar (1 teaspoon), butter (1 stick) and lemon (1 piece) for about 15 minutes, remove, allow to cool and incline to cut in pieces. Fill 5 liters of the asparagus water. (If you want, you can also cook the asparagus peels!)

Melt butter (60 g) in a saucepan, stir in flour (60 g) with a whisk (burn in!) And deglaze / pour in the asparagus water (1.5 liters). Let everything simmer / boil for 15 minutes. Stir in the milk (250 ml) and the cooking cream (100 g) and add the chicken broth (2 teaspoons instant broth), salt (1 teaspoon), sugar (1 big pinch), lemon juice (1 strong splash) and freshly grated nutmeg (2 big pinches ) Spice up. Finally fold in the asparagus pieces and finely chopped parsley. Warm everything up briefly and serve hot.