Creamy Asparagus Soup with White & Green Asparagus

Bring 1.5 liters of water to a boil in a tall pot with the sugar and a teaspoon of salt.

Add the asparagus to the boiling water and cook for about 5-10 minutes until al dente. Note: Green asparagus is usually cooked faster. Immediately after cooking, place the green asparagus in a bowl of ice water to stop the cooking process and preserve its vibrant green color. Then cut into pieces about 4 cm long.

Cut off the tips of the cooked white asparagus and set aside. Cut the remaining stalks into smaller pieces.