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150ml vegetable stock
Chop or snap off the ends of the asparagus so that you’re left with the top of the spear and peel it
Put a pan of water on to boil with salt and add the asparagus
Make the vegetable stock and remove the asparagus from the pan when soft
Blend the asparagus and stock until smooth
Add the puree into a pan with butter and cook down to thicken, stirring constantly. Remove from the heat and store in a container in the fridge until ready to use