Put the asparagus cut into 3 to 4 cm long pieces into the jug equipped with the blender knife (without the juice).

Mix on position 2 for 15 seconds then add the fresh cream, the cupful of stock, the asparagus juice, the 2 egg yolks and pepper.

Mix for 10 seconds and then heat over a low flame for 5 minutes.

Garnish with the chives and serve.