Spice broth with white asparagus

Peel the asparagus with a peeler all the way down from the bottom of the cup. Cut off the woody ends. Cut the asparagus from the bottom to the cup diagonally into slices of 2 mm thick until you leave 4 cm cups.

Finely chop the herbs. Pour the chicken stock through a sieve (use the pieces of chicken for something else) in a soup pan and fill with 1½ jar of water. Add 1 tbsp lemon juice, parsley and basil and puree everything with the hand blender into a clear green soup.

Bring the soup to the boil while stirring and add the asparagus slices. Cook the soup for 4-6 minutes until the asparagus is tender. Season with lemon juice, pepper and some salt if necessary.

Meanwhile, halve the asparagus heads in the length. Cook them in a small pan with boiling water and salt in 4-5 minutes until al dente. Let them drain into a sieve. Serve the herb soup with the asparagus. Garnished in the middle with the asparagus cups and a leaf of basil.