Peel the asparagus. Put one pepper, asparagus, asparagus ends and washed peels in a pan and put this just below water with (optional) a bit salt.
Boil this and remove the asparagus after 6 minutes. Let the rest slowly boil for 30 minutes.
Sieve and safe the liquid. Chop the remaining pepper.
Melt the butter and bake the union with the garlic and pepper 2-3 minutes. Stir the flour and bake this for 1 minute.
Add the sieved tomatoes and stir until it is a lightly bound equal soup. Add 500ml asparagus liquid and the cream or crème fraÎche and stir until it is smooth. Add possibly the amount of asparagus liquid until the soup has the desired thickness.
Add pepper and salt.
Divide the parts of asparagus over the bowl and sprinkle with finely shopped pepper.
Enjoy your meal!
Reference: Asparagus van Francis van Arkel (Veltman Uitgevers)