- 25g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- a little vegetable oil
- 350g asparagus spear, stalks chopped, woody ends discarded, tips reserved
- 3 shallot, finely sliced
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 2 garlic clove, crushed
- 2 large handfuls spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- 700ml vegetable stock (fresh if possible)
- olive oil, for drizzling (optional)
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- rustic bread (preferably sourdough), to serve (optional)
Heat the butter and oil in a large saucepan until foaming. Fry the asparagus tips for a few mins to soften. Remove and set aside.
Add the shallots, asparagus stalks and garlic, and cook for 5-10 mins until softened but still bright. Stir through the spinach, pour over the stock, bring to the boil, then blitz with a hand blender.
Season generously and add hot water to loosen if needed. Ladle into bowls and scatter the asparagus tips over each. Drizzle with olive oil and serve with sourdough bread, if you like.
Keeping it seasonal
Swap the shallots for a couple of leeks and the asparagus for purple sprouting broccoli during the winter months, when asparagus is not in season.
What part of the spear to use
If you have thin spears, no thicker than your little finger, then simply use the whole stalk. If the spears are the thickness of your thumb, then snap off the woody ends.