2 Bunches asparagus
6 Shallots (finely chopped)
600ml Fresh chicken stock
300ml Double cream
Salt and pepper to taste
200g Grated parmesan
Start by blanching the asparagus, remove the storks and drop the spears into boiling salted water for 3 to 4 mins, remove and immediately plunge into cold water to retain the beautiful green colour.
Using a medium saucepan, sauté the shallots in 25g melted butter or 50ml olive oil.
Sauté the shallots until they are soft but not coloured, add the chicken stock, turn up the heat and simmer for 5 mins, add the double cream and the asparagus and simmer for 3 to 4 mins, place the mixture into a liquidizer and blitz until smooth.
Season to taste and place in the fridge to chill.
To make the parmesan crisps, prepare a baking sheet with silicon baking paper, using a 1” pastry cutter as a template, sprinkle a heaped teaspoon of parmesan inside the pastry cutter so you have a neat round of cheese on the baking sheet, repeat 12.
Bake in a hot oven 200°C for 5mins until the cheese has melted and turned golden.
Using a palette knife carefully remove each disc and cool on a wire rack.
Please note these crisps are very delicate so take your time. Serve the chilled soup in bowls with the parmesan crisps on the side.