It had taken some effort but the result was rewarded with merit.
Plain vegetable stock clarified, chopped the heads of the asparagus and cooked them SV at 72°C, for 80 min.diced the left asparagus cooked it in the clarified broth, strained, blender threaten it, returned the puree to the broth, cocked by mild temperature. Strained it again added the SV asparagus heads (nice resitance in the "bite") and croutons and some fresh mint.
The picture cannot realy reflect it, one of those occasions you just lean back and say: Yes!
