Cream of Asparagus Soup

For the cream of asparagus soup, wash and clean the asparagus, peel the lower third and cut into pieces. Heat the vegetable stock, add the asparagus and cook for about ten minutes over a gentle heat. Remove the asparagus, drain and set aside. Mix vegetable stock with mascarpone, reduce slightly and season with salt, pepper, sugar and lemon juice. Add the asparagus to the soup and heat again briefly. Pour the cream of asparagus soup into deep plates and serve garnished with a blob of mascarpone and flat-leaf parsley, if desired.

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