Recipe

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• 1 lb fresh asparagus
• 1 1/2 cups chicken stock
• 12 oz veal sausage or 12 oz bratwursts or 12 oz sausage , of choice

• 1 Cut the tips off the asparagus and set them aside; remove the inedible part of the asparagus and cut the remaining stalks into thirds.
• 2 Simmer the asparagus in the stock until tender, about 15 minutes; pour both into a blender and puree until very smooth, 2-3 minutes.
• 3 Steam or boil the sausages until cooked or warmed; reheat the asparagus sauce; blanch the reserved tips in boiling water 2-3 minutes and drain.
• 4 Cut the sausages diagonally into 1/2 thick slices; spoon the asparagus sauce into a shallow soup plate, add the sausage and sprinkle with the asparagus tips.