Zero Waste white asparagus cream (traditional method & Thermomix)

TRADITIONAL METHOD
Traditional preparation :
1. Prepare the asparagus :
Peel the asparagus and cut off the tough ends. Sprinkle with sugar, cover with 1 litre of water and bring to the boil. Cook for 10 mins at a gentle simmer. Drain, reserving the cooking water. Discard the peel.
2. Cooking the tips :
Cook the asparagus tips in the cooking juices for 5 to 8 minutes. Remove and set aside.
3. Cooking the stems :
Cut the rest of the asparagus into pieces, return to the stock and cook, covered, for a further 18 minutes.
4. Prepare the roux :
Melt the butter in a saucepan, add the flour and cook for 1 min without browning. Gradually add 750 ml asparagus stock, bring to the boil and leave to thicken for 2 to 3 minutes.
5. Blend the soup:
Add the asparagus pieces (without the tips), simmer for 5 minutes, then add the cream, white wine, lemon, salt and pepper. Blend finely.
6. Serve hot with the asparagus tips and fresh chives.

THERMOMIX® METHOD
Thermomix preparation :
1. Pre-cooking :
- Peel the asparagus and cut off the ends. Place the peelings and ends in the cooking basket.
- Place 1 litre of water and 1 pinch of sugar in the bowl. Insert the basket.
- Cook for 10 mins / 100°C / speed 1.
- Remove and discard the peel. Reserve the cooking water.
2. Cooking the tips :
- Place the tips in the Varoma.
- Place the asparagus stalks in pieces in the cooking basket.
- Pour 750 ml of the reserved stock into the bowl.
- Cook for 18 min / Varoma / speed 1.
- Set the tips aside.
3. Roll in the empty bowl:
- Empty and dry the bowl. Add 30g butter and 30g flour.
- Cook for 2 mins / 100°C / speed 2.
- Add the stock and asparagus stalks.
- Cook for 5 mins / 100°C / speed 2.
4. Finish :
- Add 150g cream, 1 tbsp white wine, lemon juice, salt and pepper.
- Blend for 1 minute on speed 10.
5. Serve with the tips and a little chopped chives.