Asparagus Soup and Parmesan Custard

Serves 4

Picture of Asparagus Soup and Parmesan Custard


Asparagus Soup

  • 4 pounds fresh asparagus, trimmed, cut into 2-inch lengths
  • 1/3 cup plus 2 teaspoons good-quality extra virgin olive oil
  • Fleur de sel

Parmesan Custard

  • 200 g. Grated Parmesan
  • 100 g. Butter
  • 10 eggs
  • Heavy cream for desired texture


Asparagus Soup

  1. Place the trimmed asparagus in an ice bath for a minute first.  This pre-treatment helps keep the green color. 
  2. Reserve as many asparagus tips as you would like as garnish and cook the asparagus pieces in a large pot of boiling salted water until very tender but still green, about 6 minutes.  Drain.  
  3. Transfer the asparagus to a large bowl of ice water to stop the cooking process.  
  4. Working in batches, puree the remaining tips and pieces in a blender until smooth, adding about 3 tablespoons of the ice water to each batch to help form a puree. With the machine running, drizzle 1/3 cup extra virgin olive oil through the feed tube into the soup. Process until well blended. Season the soup to taste with fleur de sel.  
  5. Heat slowly in a pot and serve warm.  (Note, the soup may be served chilled.) 
  6. Ladle the soup into 4 soup bowls. Cut the reserved asparagus tips lengthwise in half and float them atop the soup. Sprinkle each serving with a pinch of fleur de sel. Drizzle each serving with 1/2 teaspoon extra virgin olive oil and a dollop of Parmesan Custard (see recipe below).  Serve immediately.

Do ahead: The soup and reserved asparagus tips can be prepared 4 hours ahead. Cover the soup and refrigerate. Keep the tips refrigerated. 


Parmesan Custard 

  1. Blend in thermomix at 65 Celcius for 5 minutes. 
  2. Blend once more at 75 Celcius for 5 minutes then add cream until texture is achieved. 
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