• 25g Butter
  • A little vegetable oil
  • 350g Asparagus spears, stalks chopped, woody ends discarded, tips reserved
  • 3 Shallots, finely sliced
  • 2 Garlic cloves, crushed
  • 2 fresh spinach
  • 700ml Vegetable stock (fresh if possible)
  • Olive oil for drizzling (optional)
  • Sourdough bread to serve (optional)


  • 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.

  • STEP 3

    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.

  • STEP 4

    Drizzle with olive oil and serve with sourdough bread, if you like.

Recipe taken from BBC Good Food, home to thousands of kid-friendly recipes.