For the asparagus soup with prosciutto, boil water, salt, sugar and butter. Cook asparagus in it until al dente. Remove asparagus and rinse with cold water. Set cooking water aside.
For garnish, cut asparagus tips from spears into bite-sized pieces and set aside. Chop remaining spears and puree in cooking water with a blender.
Heat oil, sauté onions until translucent. Pour in pureed asparagus stock, set aside and puree again with a blender. Stir in whipped cream, white wine, pepper, nutmeg, lemon juice and honey mustard. Season soup with salt to taste and bring to a boil again briefly.
Serve: Fry prosciutto in a coated pan over medium heat until crisp, pat dry with paper towel. Arrange soup with asparagus tips, prosciutto slices and chervil leaves. And the asparagus soup with prosciutto is ready.
Preparation Tip:
Mix a little milk and butter into the cooking water for the asparagus to neutralize any bitterness.
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