 Melt the butter and fry the shallot onions. Peel the asparagus, cut the tops off and keep them apart. Cut the stalks into slices and fry them. Cook 750ml broth and ad the orzo. Beat the egg yolks with the lemon juice in a bowl. Scoop a spoonful of hot broth with it and beat well. This grant you the gentle boiling soup . Slowly beat and simmer gently . The soup should have a pale lemon yellow color and a frothy, creamy consistency. Add at the very end the asparagus tops and let it boil for three minutes . Drizzle with extra virgin olive oil and serve. 
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Blog about garden and recipe photo’s and photography
foto: Elly Vlugter
Anjo Kan
Graduated as a garden designer, professional florist and photographer. Specialised in travel and nature photography.
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About the World Garden
'The World Garden'.
Women from all over the world meet each other in this garden. They are gardening, cooking and eating together. But most of all the get to know each other and learn from eachother All the 'World recipe' and 'Garden's gifts' come from these women and from the garden. Archives
July 2016
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