Asparagus soup, squid and pepper

1. Preheat the oven to th. 7-210°C. Wash the peppers, wrap in foil and bake for 15 minutes. Remove the seeds and dice. Rinse the asparagus and cook for 10 minutes in boiling salted water. Drain, set aside the cooking water. Keep 8 asparagus and cut into section the rest.

2. Peel and chop the onion and shallots. Melt them in butter, dust with flour and pour the asparagus cooking water, stirring. Add the asparagus cut into sections and cook for 15 minutes. Off the heat, blend and pour the soup in a bowl. Add salt and pepper. Refrigerate. 

3. Cut the squid into strips and fry them for 5 minutes in hot oil. Divide the soup into 4 bowls with squid, whole asparagus, diced peppers and mint. Serve chilled.

Photo credit: Sucré Salé