Dirndl Kitchen

0 Peel the asparagus, trim the ends off, and cut off the asparagus tips. Yes, you read that right! You may feel crazy doing this, but just do it. You'll reserve them for later. If you can't find fresh white asparagus, use this jarred kind instead!
7 Bring the broth to a boil, then add in ½ of the butter (about one tablespoon), salt and a pinch of sugar.
1 Cut the asparagus into pieces, add to the broth, and allow to gently boil for about 15 minutes. Once the asparagus is soft, remove the soup from the stove.
2 Puree the soup with an immersion blender until smooth. Over medium low heat, melt the remaining butter in a medium sized pot, then add the flour and, stirring constantly, let it turn a golden yellow color.
3 Gradually add in the sparkling wine while stirring and then add in the soup. Bring to a boil, then add the asparagus tips and allow to gently boil for about 12 minutes.
4 Whisk together the egg yolk and ½ of the whipping cream. Whip the remaining cream until stiff.
5 Carefully stir both the yolk cream mixture and the whipped cream into the soup (reserving some for garnish). Season to taste with the spices and lemon juice.
6 Enjoy with some buttered bread and more sparkling wine!