500g Asparagus tips
1l Chicken stock
4 Spring Onion
2 Tablespoon olive oil
1 Teaspoon sugar
1 Teaspoon Tokaji Furmint White Wine Vinegar
Place the asparagus tips and spring onions in a large dish. Sprinkle with the olive oil, salt and pepper and shake well, then bake in an oven for 35-40 minutes at 180-200 degrees Celsius. Stir a couple of times while baking to ensure that they roast evenly. When ready, allow to cool to around room temperature.
Pour half a litre of chicken stock into a food processor, add the roasted vegetables and liquidise thoroughly. Pour into a pot, add the rest of the chicken stock together with the white wine vinegar and sugar, then bring to a boil.
Serve with bread croutons.