Peel the lower third of the green asparagus with a peeler and cut off the woody ends. Cook the cleaned green asparagus in boiling salted water (1 teaspoon salt for approx. 5 minutes until firm to the bite) and remove. Peel the onion and chop it. Melt butter (1 tbsp) in a saucepan, sprinkle with flour (1 tbsp) (burn in!) And add the Stir in the whisk. Deglaze / pour in the vegetable stock (150 ml). Add / stir in the cooking cream (100 ml) and onion cubes and mix with coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches, Season sugar (2 big pinches), lemon juice (2 tablespoons), sweet soy sauce (1 teaspoon) and chilli oil (½ teaspoon). Now reduce the lemon sauce considerably, stirring every now and then.