I N S T R U C T I O N S

start by bringing your asparagus scraps, water, vegetable broth, lemon juice and a pinch of salt and sugar to a boil and let it simmer on low for around 30 minutes

drain the asparagus scraps, reserve the broth in a separate bowl

let your butter melt in the pot, add the flour and mix it into a roux using a whisk - once fully combined add the broth ladle by ladle and stir regularly to avoid lumps forming

once everything is combined stir in your cream and add salt, pepper and nutmeg - serve in a soup dish and sprinkle your freshly cracked pink pepper on top.