Ingredients

25g coconut oil (or butter)

a little vegetable oil

350g asparagus spears, stalks chopped, woody ends discarded, tips reserved

3 shallots, finely sliced

2 garlic cloves, crushed

2 large handfuls spinach

700ml vegetable stock (fresh if possible)

…

Method

STEP 1

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.

STEP 2

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.

STEP 3

Season generously and add hot water to loosen if needed. Ladle into bowls and scatter the asparagus tips over each.