for 4 people

Soup

500 g	green asparagus , lower third peeled, cut into pieces approx. 3 cm long
1 tbsp	olive oil
150 g	frozen peas, defrosted
7 dl	water
1 ½ tsp	salt
a little	pepper
50 g	Parmesan, grated

Dill

¾ bunch

dill, roughly chopped

To serve

¼ bunch	dill, torn into pieces
3 tbsp	salted, roasted pistachios, coarsely chopped

How it's done

Soup

Set aside 4 of the asparagus tips. Heat the oil in a pan, add the asparagus and peas, sauté for approx. 2 mins. Pour in the water, bring to the boil, season. Reduce the heat, cover and simmer for approx. 10 mins. until soft. Remove 3 tbsp of peas, set aside. Add the parmesan, puree the soup, leave to cool, chill for at least 2 hrs.

Dill

Add the dill to the soup, briefly puree.

To serve

Serve the soup in deep bowls. Quarter the reserved asparagus tips lengthwise, arrange on top of the soup together with the reserved peas, dill and pistachios.

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