A more wonderful asparagus recipe:
Bring a large saucepan of salted water to a boil. Place the crayfish in the boiling water, let it bubble up, do 1-2 min, then set the saucepan aside, pull for 5 min. Take out the crayfish and remove the tails.
Put vegetable soup and white wine in a saucepan and boil by a little more than half.
Peel the asparagus spears. Put the peels in a saucepan with water with 1 tsp of butter, a pinch of salt and sugar and make 10 min. Then strain the clear soup and make the asparagus spears al dente in it (about 7-8 min), remove and quench when cool. Rinse the fresh peas and cook them also in salted water until al dente, remove and cool. Rinse and peel the carrots and steam in a frying pan with 1 tbsp. butter until tender. Rinse the morels thoroughly (3 times is best) and also sauté in a frying pan with remaining butter.
Add the whipped cream to the cooked vegetable soup and cook a little bit more, then thicken with cold butter and season.
Add all the prepared ingredients and heat gently.
Finally, season with salt, pepper and a pinch of nutmeg and bring to the table.
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