Photo by Grant Allen
Another witty offering. Canapes don't always have to be something served on bread. Liquid "shots" of a rich soup make a great little opener.
- Melt the butter in a large saucepan and cook the onions and chopped asparagus for 5-10 minutes over a medium heat. Avoid colouring the onion.
- Add the diced potato and just enough water to cover. Bring to a simmer, cook for an hour or until asparagus has broken down enough to blend.
- Blend asparagus, adding the fresh spinach. Pass through a sieve to remove fibrous content. Season and add lemon zest and cream.
- Chill and serve icy cold in shot glasses with a drip of good olive oil.