350 g chopped asparagus stalks (without wooden ends)
3 shallots, finely sliced
2 cloves garlic, crushed
2 large handfuls of spinach
700 ml of vegetable broth (preferably fresh)
bread (preferably sourdough)
In a large saucepan, heat butter and oil until frothed. And fry the asparagus tips for a few minutes to soften. Remove and set aside.
Add the shallots, asparagus stalks and garlic and sauté for about 5-10 minutes until soft, but still light. Stir in the spinach, pour over the broth, bring to a boil and then mix into a smooth cream using a blender.
Taste to taste and add hot water as needed. Serve drizzled with olive oil and sourdough bread.