Peel the lower third of the asparagus, remove the fibrous ends and chop the spears into slices of around 4 cm in length. Place them in a pan with the broth, cover with a sheet of baking paper and cook at boiling point for 6 to 8 minutes until just tender. Pour the asparagus into a sieve and leave to drain. Alternatively, steam in a steam oven at 80°C …
