Two-colored asparagus cream with parmesan cookie

Peel the asparagus, potatoes and onion. Fine dice the onion, cut the asparagus into 4 parts. Dice the potatoes into pieces as for potato soup. Glaze an onion on half of the butter and olive oil, add the cut-up asparagus and diced potatoes, and pour the bouillon over them. Salt, add a pinch of sugar and cook on mild heat until soft. Then pour in half the amount of cream and blend it into a smooth creamy soup in a blender. Season with salt and white pepper as necessary.
Clean the asparagus and onion. Glaze a finely chopped onion on half of the butter and olive oil. Add the cut up green asparagus and spinach. Pour over with bouillon, season with salt and a pinch of sugar and cook until soft. After cooking, pour in the remaining cream, cook and blend this into a smooth creamy soup in a blender. Season with salt and white pepper as necessary.
Put the grated parmesan into a bowl, add the yolk and combine. Place baking paper on a baking tray, onto which divide the parmesan/yolk mixture into 4 piles. Bake in a preheated oven at 356°F for 4–6 minutes depending on the performance of the oven.

Cooking techniques
- Before blending the soup, remove the tips from the asparagus. You can garnish the soup with these.
- The soup from green asparagus will remain green longer (will not turn gray) if you add fresh lemon juice (1 mocha spoon) after cooking and blending.
- You may also serve the soup with toasted butter croutons.
- Do not thicken the soup with a thickener; this destroys the asparagus flavor.
- You may substitute the parmesan with good quality mature Swiss cheese.