Asparagus and tomato tart
Try our veggie savoury frangipane tart recipe, topped with vibrant tomatoes and asparagus, for an easy vegetarian entertaining idea
Asparagus soup
Serves 4
Easy
Prep:
Cook:
Save the sweet, tender asparagus tips to use as a topping for this silky green soup – it looks pretty and gives a nice textural contrast
Skip to ingredients
- 450-500g asparagus
- 1 large leekhalved, washed and chopped
- 2 tbsp extra-virgin olive oilplus extra for drizzling
- 600ml vegetable stock
- 75g baby spinach
Nutrition: per serving
- kcal111
- fat7g
- saturates1g
- carbs5g
- sugars4g
- fibre5g
- protein5g
- salt0.4g
Method
step 1
Trim and discard the rough, woody ends from the asparagus, then cut off and reserve the tips for garnish. Roughly chop the remaining stalks.
step 2
Cook the leek in the oil until softened. Add the asparagus stalks and cook for another minute, then add the stock and bring to a simmer. Cook for 7-10 mins until very tender. Add the spinach and cook for 2 mins, then whizz using a hand blender until smooth. Taste for seasoning.
step 3
Blanch the tips in a separate pan of boiling water for 3-4 mins until tender. Spoon the soup into bowls, garnish with a few asparagus tips, then finish with an extra drizzle of oil, if you like.
