Difficulty: Easy
Peel the asparagus starting from the tip and trim the fibrous ends. Reserve one whole spear for garnish. Cut the remaining asparagus into pieces.
In a saucepan, bring 50 cl water, the milk, and half the cream to a boil. Season with salt and pepper. Add the asparagus pieces, cover, and simmer over low heat for 20 minutes.
Meanwhile, whip the remaining cream until soft peaks form. Lightly salt and fold in the chum roe. Chill in the refrigerator.
Blend the cooked asparagus mixture until silky smooth to create the velouté. Divide into bowls. Top each with a dollop of the whipped cream mixture, thin slices of raw asparagus, and a few extra chum roe.
Garnish with a sprig of chervil and serve immediately.
