Cut off 1cm from the tip of the asparagus. Peel the onions and chop them. Peel the potato and cut it into small cubes.
In a large saucepan, sauté the onions in 20g butter.
Rinse the asparagus and cut them into pieces. Add them to the saucepan when the onions become transparent. Then add the potato, nutmeg and pour in the stock, to cover the ingredients. Simmer over low heat for 20 mins.
When the vegetables are cooked, mix them.
Add the cream and mix together. Before serving, heat the milk with the Reblochon pieces until they are well melted.
Pour the cream soup into bowls or hollow plates.
Mix the Reblochon milk and add this mousse to the cream soup.
Garnish with the pink peppercorns and serve immediately.