A bean recipe for every taste:
Remove the skin from the ends of the asparagus and cut them into 1 cm pieces, including the tips. Heat some olive oil in a frying pan and sauté asparagus. Add savory, sprinkle with salt. Cover and cook gently for 10 minutes.
Cover and let the juices evaporate. Turn repeatedly to the other side. Remove savory, mash asparagus and strain through fine kitchen sieve. Repeatedly mash with warm chicken soup, gradually stir in olive oil. Season to taste.
Place baking dish over frying pan in hot water bath. Important: Baking dish must be in steam of boiling water only.
Whisk until sauce is warm and fluffy.
Serve with boiled potatoes, white asparagus, poached fish or possibly cooked artichokes.
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