Photo by Tam West
For times when you want to go back to basics and make it easy
- Put half the pointed ends of the asparagus spears into a saucepan of boiling salted water and boil 2 minutes. Drain, refresh until cold under the cold tap then drain well. Reserve.
- Put the other half of the pointed ends and the lower stalks into a saucepan and add the potato, zest and stock. Bring to the boil and boil gently for 25 minutes or until the vegetables are very soft.
- Puree in a food processor or with a stick blender. Place back on the heat, bring to the boil and stir in the cream. Remove from the heat and season with salt and freshly ground black pepper.
- Serve in bowls with a few of the boiled pointed ends on top.