Soup with duck and asparagus

600 g duck fillet

200 g canned asparagus

50 g ginger root chopped

5 g garlic chopped

2 tbsp. vegetable oil

greens

salt

Slice the duck breast pieces with a length of 4 cm and 2 cm wide, pour 1.5 liters of water, bring to boil, remove the foam.

Add to soup with ginger and garlic, cook for 30 minutes on low heat.

Asparagus cut into pieces 3 cm in length, add it to the soup, add salt and cook the soup for another 15 minutes

Finely chop the herbs and sprinkle her soup before serving.