YOU WILL NEED
A little rapeseed oil
350g asparagus spears, stalks chopped, woody ends discarded, tips reserved
1 small onion, peeled and finely sliced
2 garlic cloves, crushed
700ml vegetable stock (fresh, if possible)
2 large handfuls baby spinach
Rapeseed oil, for drizzling (optional)
Crusty bread, to serve (optional)
Heat the butter and oil in a large saucepan until foaming. Fry the asparagus tips for a few minutes to soften. Remove and set aside.
Add the asparagus stalks, onion and garlic, and cook for five to 10 minutes until softened but still bright. Pour over the stock, add the spinach, bring to the boil, then blitz with a hand blender.
Season and add hot water if needed. Ladle into bowls and scatter the asparagus tips over the top. Drizzle with oil and serve with crusty bread, if you like.