Ingredients
1 tbsp olive oil
½ onion, finely chopped
75g/2½oz asparagus, finely chopped
150ml/¼pt hot chicken stock (vegetarians may substitute vegetable stock)
salt and freshly ground black pepper
Method
1. Heat the olive oil in a small saucepan over a medium heat. Add the onion and fry for two minutes, until softened.
2. Add the asparagus and cook for another two minutes.
3. Add the stock and bring to the boil. Season, to taste, with salt and freshly ground black pepper and reduce the heat to simmer for 5-7 minutes, until the asparagus is cooked through.
4. Blend with a hand blender until smooth and pour into a bowl to serve.
