Veloute of Asparagus

• 700g tinned asparagus tips (green or white)
• Cupful chicken stock
• 20 cl light cream
• 2 egg yolks
• White pepper
• Spoonful of freshly chopped chives

Put the asparagus cut into 3 to 4 cm long pieces into the jug equipped with the blender knife (without the juice).

Mix on position 2 for 15 seconds then add the fresh cream, the cupful of stock, the asparagus juice, the 2 egg yolks and pepper.

Mix for 10 seconds and then heat over a low flame for 5 minutes.

Garnish with the chives and serve.