Preparation time: 10 minutes
Cooking time: 10 + 15-20 minutes
 

1. Cut the tips off the asparagus and steam them for 10 minutes.
2. Peel the stalks and cut into short lengths. Peel and finely chop the onions.
3. Combine the asparagus stalks, onion, white wine, chicken stock and cardamom in a saucepan; place over the heat and cook gently. When the asparagus is tender, purée it with the onion, gradually adding the butter and cream to obtain a foamy consistency.
4. Serve with the asparagus tips and decorate the plates with thin slices of chorizo and parmesan shavings.