Ingredients

• 500g asparagus, woody stalks snapped off, ends trimmed, stalks sliced, pointed ends halved 
• 1 medium agria or other floury potato
• Zest of 1 lemon
• 1 litre chicken stock
• 100ml cream

How to

Put half the pointed ends of the asparagus spears into a saucepan of boiling salted water and boil 2 minutes. Drain, refresh until cold under the cold tap then drain well. Reserve.

Above: Put the other half of the pointed ends and the lower stalks into a saucepan and add the potato, zest and stock. Bring to the boil and boil gently for 25 minutes or until the vegetables are very soft.

Above: Puree in a food processor or with a stick blender.

Below: Place back on the heat, bring to the boil and stir in the cream. Remove from the heat and season with salt and freshly ground black pepper.

Serve in bowls with a few of the boiled pointed ends on top. Get the recipe here