Cream of asparagus and PGI dry-cured Valais bacon skewers

Peel the asparagus.

Bring a large pot of salted water to the boil. When boiling, immerse the asparagus and cook for 15 to 20 minutes depending on their size.

Cut the asparagus tips to about 4 cm long, wrap them in bacon, thread them onto the wooden skewers and set aside. Cut the rest of the asparagus into pieces.

Melt the butter in a saucepan and sauté the shallots, asparagus and sugar for about 5 minutes.

Add the flour and simmer for about 2 minutes.

Pour in the broth, bring to the boil, then lower the heat, cover and simmer for about 15 minutes.

Mix and sieve. Add the cream and heat the soup. Season to taste.

Heat the clarified butter in a non-stick pan. Brown the skewers on all sides for about 6 minutes.

Remove and drain on absorbent paper.