Cut off approximately 4 cm pieces of the tip ends of the
asparagus and put aside. Cut the remaining stems into 2.5 cm
pieces and put in a food processor until pureed, about 1
With the processor running, pour in the asparagus cooking
liquid and process for 5 seconds. Add the heavy cream,
yoghurt, sour cream and seasonings and process to combine,
for about another 5 seconds. Transfer to a large bowl and
stir in the asparagus tips. Cover (Glad wrap is fine) and
refrigerate for 2 hours.
Just before serving, stir in the lemon juice. Adjust the
seasonings and divide among four serving bowls. Garnish with
the diced cucumber, parsley and chives and serve over ice
for a further effect.