Last week, I bought two fat bunches of fresh asparagus from the market in Bury St Edmunds. I had visions of steaming it lightly and dipping the spears in some melted butter or a foamy Hollandaise. What actually happened was that I completely forgot about it and left it in the bottom of the fridge. I rediscovered it yesterday, a little past its best. After I’d finished kicking myself, I decided to do something constructive. Soup, always saves the day. This cream of asparagus recipe took about 30 minutes and was DELICIOUS!

• Bunch of asparagus 
• Small onion, chopped
• 750ml chicken stock
• Garlic, crushed
• Creme fraiche

To make…

• Chop a small onion and a crushed and peeled clove of garlic and sweat it gently in generous knob of unsalted butter melted in a large saucepan.
• Trim the woody parts of the asparagus off the ends, chopped the spears and tips into smaller pieces and added it to the onion and garlic.
• Add about 750 ml of chicken stock (a stock cube is fine) and simmer gently for about 20 minutes.
• Once cooked through, allow it cool and then blend it to a smooth and velvety soup.
• Whisk in a large tablespoon of creme fraiche and reheat gently.
• Serve warm with a drizzle of fruity olive oil and a hunk of crusty bread.

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