spike, in length, 4 cloves. Keep it aside. Cut the stalks into small pieces. In a small frying pan, saut until transparent the shallot with a tablespoon of oil, add the stalks of asparagus and basil and cook over low heat for 5 minutes. Add the broth and cook over medium heat until the asparagus are cooked well. At this point, then move everything to the mixer and through a strainer. Adjust the seasoning.
Cook over a low heat and for a few minutes, asparagus tips in a pan with a little oil. Kee