Asparagus with nori seaweed

• 3 sheets nori seaweed
• 1 bunch green asparagus
• 100 g<

Shred the nori.

Trim the ends of the asparagus and slice the rest into sticks.

Dice the roquefort.

Bring the vegetable stock to the boil and add the asparagus, broad beans, nori and roquefort, and cook for 5 minutes.

Add the croutons and serve.