Ingredients
25g butter
a little vegetable oil
350g asparagus spear, stalks chopped, woody ends discarded, tips reserved
3 shallots, finely sliced
2 garlic cloves, crushed
2 large handfuls spinach
700ml vegetable stock
olive oil, for drizzling (optional)
rustic bread to serve (optional)
Method
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 bread.