INGREDIENTS (FOR FOUR PEOPLE):

3 shallots
1 bunch green asparagus
Salt
250 g cherry tomatoes
50 g whole peeled almonds
1 tablespoon mild vegetable oil
80 ml white wine
¾ l chicken broth
3 allspice berries
1 teaspoon black peppercorns
1 bay leaf
5 strips of untreated lemon peel
¼ scraped vanilla pod
1 peeled, halved garlic clove
50 g mascarpone
1 tablespoon argan oil
1 pinch cayenne pepper
A little freshly grated nutmeg
Juice of ½ lemon
1 tablespoon fresh chopped parsley

AND HERE’S HOW:

Peel the shallots and slice into rings. Peel the asparagus in the bottom
third, remove the woody ends and cut into 2 to 3 cm long pieces. Blanch in
salted water until al dente, rinse in cold water and drain in a colander. Wash
the cherry tomatoes into quarters. Coarsely chop the almonds in a skillet over
low heat without adding fat light roast.

Put the shallots in vegetable oil in a saucepan over low heat until translucent.
pour with white wine, let simmer a bit, pour in the broth. Allspice and
peppercorns in a spice bag to fill, seal and place the bay leaf in the soup.
Attract more than 10 minutes let it simmer. Insert cherry tomatoes, lemon zest,
vanilla and garlic and let it pull another 5 minutes.

Pour the soup through a sieve, mix the mascarpone with the grove and argan oil
to return to the pot. The asparagus pieces and almond chips to the soup and
season with salt, cayenne pepper, nutmeg and lemon juice.

Pour into warm soup bowls and sprinkle with parsley.