Cauliflower Soup with Green Asparagus Spears

A delicious recipe for the asparagus season:

1. remove stem and leaves from cauliflower. Coarsely chop the cabbage. Finely dice onions. Peel bottom third of asparagus spears, chop ends. Cut asparagus in half lengthwise and cut diagonally into 2 cm long pieces. Melt 20 g butter in a saucepan, sauté cauliflower and onions in it over medium heat for 2-3 min until translucent. Add wine and boil vigorously. Add whipping cream, milk, 300 ml water and cook uncovered over medium heat for 20-25 min, seasoning with salt and pepper. 5 minutes before the end of cooking, add the juice of a lemon and zest.

Roast almond kernels in a frying pan without fat until golden brown, cool and crumble coarsely. Coarsely crush pink berries in a mortar. Stir through vinegar, salt, oil, almond kernels, pepper and 1 pinch of sugar in a baking bowl.

3. steam asparagus with 2 tbsp. water in the remaining butter for 5-6 min. at low temperature until soft, season with salt and sugar. Blend soup finely in a hand blender, fill into plates, spread asparagus spears and almond pesto evenly on top.

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