Wash the asparagus, clean and remove the peel from the lower third, cut into pieces.
Heat vegetable soup and cook asparagus for about 10 minutes at low temperature. Remove the asparagus and set aside. Mix vegetable soup with mascarpone, boil briefly and season with pepper, salt, sugar and juice of one lemon.
Add asparagus to soup and heat briefly again.
Pour soup into deep plates. Garnish with mascarpone and parsley.
Preparation Tip:
Serve the asparagus soup with a toasted white bread.
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