Ingredients:

500 grams of green asparagus trimmings
100 grams of spinach
2 tablespoon olive oil
Sea salt
750 ml milk (can also be plant based) plus 250 ml extra to serve
1 table spoon creme fraiche

Method:

  Slice the asparagus very thinly and keep some asparagus heads for plating.

  Heat a large pan and add the oil. Add the asparagus trimmings and cook them rapidly, but without allowing them to brown. Add a couple of pinches of salt. Within a few minutes the asparagus will start to soften and turn bright green.

  Meanwhile, bring the milk to a boil in a different pan. Pour it onto the asparagus, using just enough to cover. Simmer for 2 minutes then check that the asparagus is soft enough to purée: it should mash when you squeeze a piece between your fingers.

  Tip the asparagus into a blender and blitz, adding the milk gradually to ensure the consistency isn't too thin. Once smooth, stir in the crème fraiche. Pass the soup through a sieve. If it is too thick, adjust the thickness with some more milk. Chill the soup as quickly as possible so it helps keeping the color bright. Grill the asparagus tops and season with salt.

  When ready to serve, foam the extra milk using a coffee machine or a hand blender. Pour the chilled soup into a cold plate, add the grilled asparagus tops and finish with the foamed milk.

Enjoy!