Asparagus-Potato Chartreuse with Lovage Oil

by Heiko Antoniewicz

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Cream of asparagus soup is one of the classics of European cuisine. Heiko shows you his exquisite interpretation for which he combines different textures. He prepares an asparagus chartreuse with boiled green asparagus and combines it with a creamy soup made of asparagus stock and Oldenburger cream. For an extraordinary foamy texture, he serves it from a whipping siphon. Crispy croutons and bright green herb oil provide the perfect topping. A must-try!

Green Asparagus


10 spears Green asparagus
10 ml Canola oil, cold-pressed


Peel the asparagus, trim the spears to a length of 8 cm and then blanche them. Cut the bases into slices half a centimetre thick and set aside. Coat the tips with some canola oil and lightly salt them.

White Asparagus Stock


Peel the asparagus and cut into pieces 2 cm long. Place in salted water and bring to a boil, then remove from the heat and let steep for 30 minutes. Then pass it through a food mill to remove the fibre and combine it with the other ingredients.


5 spears White asparagus
10 ml Lime oil
10 g Asparagus vinegar
500 ml Water

Cream of White Asparagus Soup


450 g Asparagus stock (see above)
400 ml Oldenburger Whipping Cream Shani, 35% fat
50 ml White port wine
50 ml Noilly Prat vermouth
100 ml White wine
Juice of half a lemon


Combine the port wine, Noilly Prat and white wine in a pot and reduce the mixture somewhat by heating. Add the asparagus stock and Oldenburger Whipping Cream, bring to a boil once, then add salt and lemon juice to taste. Pour the hot soup into a 500 ml iSi siphon. Attach one cartridge, shake well and keep warm.

Mashed Potatoes


Boil the peeled potatoes in salted water with some mace until done. Pour off the water, keeping part of it. Mash the potatoes together with the olive oil and salt, adding potato water as required.


200 g Potatoes (all-purpose)
40 g Olive oil

Lovage Oil and Garnish


30 g Parsley leaves
20 g Lovage
100 ml Canola oil
1 Dash of chili oil

Cubed green asparagus


Blend the parsley, lovage oil and canola oil into an emulsion and heat to a temperature of 80°C, then season with salt and chili oil.


Fill a tall, narrow ring mould with the mashed potatoes. Remove the mould and arrange the green asparagus spears upright around the potatoes, gently pressing them inward. Heat the chartreuse in the oven at 80°C, then transfer it to a plate and distribute green asparagus cubes on top. Spray on hot asparagus soup from the iSi charger, dribble on lovage oil, and finish by scattering croutons on top.

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