Spicy gazpacho from asparagus

Anweisungen

• Cut the asparagus skins finely with a sharp knife into pieces of no more than four centimeters. Place the peels and trimmings in a large saucepan until covered with water. Add a generous pinch of orange salt and cook over low heat for 25 minutes. Puree the peels and ends in the stock using a blender (thermomixer) or stick blender. It doesn’t have to be completely smooth. Then strain the broth.
• Bring the stock back to a boil and add the white wine. Reduce the stock to about half a liter. Meanwhile, cut the two asparagus into 1 cm cubes. Add the asparagus cubes to the soup and let it boil.
• Puree the soup in a blender along with the crème frache. Season the soup with lemon pepper and orange salt and let it cool in the refrigerator.
• Meanwhile, mix the olive oil with the spicy lime kick to make a chili-lemon oil. Taste in between and adjust it to your taste. You can decide for yourself how spicy you want it.
• Then mix the butter with a good pinch of Café de Paris mix. Mix it together in a food processor and then place the butter in the fridge for a while to set again.
• You serve the gazpacho cold, so all you have to do is take it out of the fridge and serve it in a nice plate or glass. Drizzle over the chili-lemon oil. Serve with (warm) baguette with the herb butter.