Thai Asparagus Soup with Asparagus Rolls

Look forward to this fine asparagus recipe:

1. remove the peel from the asparagus spears, cut the woody ends into small pieces. Boil peel in 1, 5 I water with salt and 1 pinch of sugar and steep for 30 min. Then lift out the peels and discard. Cut asparagus spears into small pieces, set tips aside. Measure out 600 ml asparagus stock.

Peel ginger and chop together with shallots and garlic. Roughly chop the lemongrass. Cut chili pepper in half lengthwise, remove seeds and chop coarsely. Heat the oil in a saucepan, sauté the asparagus sections (except for the tips), garlic, ginger, shallots, lemongrass in it without coloring. Dust with curry, add kaffir leaf, fill up with 600 ml asparagus stock and coconut milk. Make the soup with half-open lid for 30 min. at low temperature. Remove the kaffir leaf and lemongrass, and finely blend the soup with a hand blender. Strain soup through a sieve into another saucepan, season with salt and set aside.

For the rolls, remove the skin from the ginger and chop very finely with the garlic clove. From the green asparagus spears, remove the peel from the lower half only, cut woody ends into small pieces, except for the tips, cut into fine slices. Put the tips aside. Roast asparagus slices, ginger and garlic in a frying pan in hot oil for 5-6 minutes. Deglaze with the soy sauce and cool. Asparagus spears

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