An asparagus recipe for gourmets:
Remove the peel from the asparagus spears and tie them in bunches. Cook until tender in slightly boiling salted water to which a little sugar and a knob of butter have been added (about 20 to half an hour).
Bring the grated peel to a boil with the orange juice in a small pan until there is only a soup spoonful of juice. Cool. Mix with the double cream or mascarpone and add some more flavor with salt, pepper and orange liqueur. Fold in the chervil.
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