Asparagus Soup and Parmesan Custard

Learn how to make Ludo Lefebvre's creamy asparagus soup with parmesan custard.

4 servings


  • 4 pounds fresh asparagus, trimmed, cut into 2-inch lengths

  • 1/3 cup plus 2 teaspoons extra virgin olive oil

  • Fleur de sel

Parmesan Custard

  • 200 grams grated parmesan

  • 100 grams butter

  • 10 eggs

  • Heavy cream for desired texture


Prepare the custard

  1. Blend in a Thermomix at 65°C for 5 minutes.

  2. Blend once more at 75°C for 5 minutes then add cream until texture is achieved.

Make the soup

  1. Place the trimmed asparagus in an ice bath for a minute first. This pre-treatment helps keep the green color.

  2. Reserve as many asparagus tips as you would like as garnish and cook the asparagus pieces in a large pot of boiling salted water until very tender but still green, about 6 minutes. Drain.

  3. Transfer the asparagus to a large bowl of ice water to stop the cooking process.

  4. Working in batches, puree the remaining tips and pieces in a blender until smooth, adding about 3 tablespoons of the ice water to each batch to help form a puree. With the machine running, drizzle 1/3 cup extra virgin olive oil through the feed tube into the soup. Process until well blended. Season the soup to taste with fleur de sel.

  5. Heat slowly in a pot and serve warm. (Note, the soup may be served chilled.)

  6. Ladle the soup into 4 soup bowls. Cut the reserved asparagus tips lengthwise in half and float them atop the soup. Sprinkle each serving with a pinch of fleur de sel. Drizzle each serving with 1/2 teaspoon extra virgin olive oil and a dollop of Parmesan Custard (see Note). Serve immediately.

Make Ahead

The soup and reserved asparagus tips can be prepared 4 hours ahead. Cover the soup and refrigerate. Keep the tips refrigerated.

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