• 500 g (1 lb) green asparagus
• 5 stems chives
• 1 L (4 cups) vegetable broth
• 1 garlic clove, chopped
• ½ red pepper, diced
• ½ yellow pepper, diced
• Sufficient quantity salt and pepper
• 20 g (2 tbsp) powdered gelatine

1. Heat vegetable broth with chives and garlic. Season with salt and pepper.
2. Break off asparagus tips and blanch in broth for 1 to 5 minutes according to asparagus size. Drain and let cool.
3. Measure 250 ml of broth and filter through a strainer, add gelatine. Mix well to dilute, add diced sweet peppers and heat over low heat to completely dissolve gelatine.
4. Arrange asparagus tips appealingly in 6 to 8 small ramequins and pour equal portions of the gelatine in each ramequin so as to completely cover asparagus. Let cool, carefully remove from ramequins and serve with a salad of spring greens.

Serves: 4-6
Chef's Tip: For a delicious soup, combine asparagus stems, 2 garlic cloves, two sweet pepper halves, a handful of rice and one litre of chicken broth. Boil for 30 minutes. Pour into blender and pulse until smooth, add a little cream 15% and sprinkle with chopped herbs to taste.