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Ingredients
350 g asparagus spears chopped
25 g butter
2 garlic cloves crushed
3 shallots finely sliced
2 large handfuls pkt spinach
4 servings little vegetable oil
700 ml vegetable stock fresh ( if possible)
Equipment
bowl
ladle
immersion blender
Directions
Heat the butter and oil in a largesaucepan until foaming. Fry theasparagus tips for a few mins to soften.
Remove and set aside.
Add the shallots, asparagus stalksand garlic, and cook for 5-10 mins untilsoftened but still bright. Stir through thespinach, pour over the stock, bring tothe boil, then blitz with a hand blender.Season generously and add hot waterto loosen if needed. Ladle into bowls andscatter the asparagus tips over each.
Drizzle with olive oil and serve withsourdough bread, if you like.
