Asparagus Broth.

 

Make a stock with the bottom half of the asparagus spears, a stick of celery, a small carrot, a leek (the white part only), a peeled shallot, a couple of bay leaves, parsley and a couple of black peppercorns.

Once the stock has simmered for a hour or so allow to cool and strain and discard the veg and aromats.

Slice the top half of the asparaugus spears thinly at an angle but keep the tip whole and add to the stock along with some chopped chervil and salt.

Warm through until the asparagus tips are cooked and serve with more chopped chervil.