Asparagus soup with roasted raw ham

Peel the white asparagus and cut a bit from the bottom. Green asparagus do not need to be peeled. Cut the asparagus into 3 pieces.

Heat the stock and cook the asparagus with the lid for 15 minutes. Keep separate asparagus heads.

Roast the slices of ham in a dry hot frying pan or in the microwave at 800 Watts in approx. 2 minutes until crispy.

Drain the asparagus and collect the cooking liquid. Puree the asparagus.

Melt the butter, add the flour and stir into a roux. Pour the cooking liquid into portions with constant stirring. Scoop the spring onions. Cook gently for 3 minutes.

Mix the asparagus puree, pesto, crème fraîche and salt and pepper through the soup and heat without cooking.

Serve the soup in warm plates or bowls. Put a few asparagus cups in it and put the hamplak on the edge or put it in the soup.