A more wonderful asparagus recipe:
Peel asparagus spears, remove woody ends and cut into bite-sized pieces. Make asparagus peels and ends in 1/2 quart of salted water for 30 minutes. Remove foam. Pour clear soup through a strainer and reserve. Add asparagus sections to clear soup and cook until tender, about 15 min.
Mix garlic processed cheese preparation with paprika and spread on baguette slices. Cook under the heated grill for about 2 minutes until golden brown.
season clear soup with sugar, salt, pepper and aniseed schnapps and divide evenly into soup bowls
Place the gratinated baquette slices on top and bring to the table hot
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