Prep. time: 10 minutes
Cooking time: Less than 15 minutes

1. Cook the asparagus in boiling water for 2 minutes.
2. Remove and immediately immerse in very cold water or ice water to preserve the chlorophyll.
3. Pour the milk into a large saucepan, reserving one cup (250 ml) to make the foam.
4. Bring the asparagus and milk to a simmer and cook for about 10 minutes. At this point, we recommend removing the saucepan from the heat and mixing in the butter and 15% cream. Season to taste.
5. Liquefy the soup with an immersion blender and strain.

For the foam:

1. Bring the remaining cup (250 ml) of milk to a boil in a saucepan with the chèvre.
2. Whisk briskly to create the foam.

Presentation
Place a ladleful of the velouté into each soup bowl and add a spoonful of the chèvre foam to the surface along with a little pinch of Espelette chili.