(Serves 2)

250g fresh asparagus
10g butter
1 onion, chopped
1/2 ltr chicken stock
1 ripe avocado
2 tsp mint, finely chopped
3-4 tbs yoghurt / crème fraîche
juice of 1/2 lemon
salt and black pepper


Break off the woody stems of the asparagus and chop the asparagus into even size pieces keeping a couple of spears aside for the garnish.

In a saucepan sweat the onion until soft.

Add the chopped asparagus with the stock and simmer until the asparagus is soft.

Blend with a hand blender and add the avocado, mint, yoghurt, lemon juice and seasoning.

Served chilled with a dollop of yoghurt or crème fraiche and a few asparagus spears sliced thinly for garnish.