Cream of asparagus | Black Garlic Carving Seasoning

For 4 people :

- 2 bunches of green asparagus
- 2 tablespoons of cream
- 1/2 onion 
- 2 cloves
- 1 clove of garlic
- Peppercorns
- 1 pinch of nutmeg

1. Break and peel the end of the asparagus.
2. Cut the asparagus into sections and keep the tops aside. 
3. Make a broth by adding the half onion, garlic, cloves, nutmeg and peppercorns to the water.
4. Bring to a boil and add the asparagus sections.  
5. Let cook for 20 minutes over medium heat.
6. In a frying pan, sauté the heads in a little olive oil.
7. Drain the asparagus, keeping the cooking juices.
8. Mix the asparagus sections by adding broth in order to have the desired texture.
9. Filter your velouté using a sieve or cheesecloth.
10. Adjust the seasoning and add the cream.
11. Accompany your dish with the Ail noir pencil.