250g fresh asparagus
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.