Wash and trim the asparagus, discarding the woody part of the stem. Cut the remainder into short lengths, reserving a few tips for garnish.
2.
Cook the tips (the garnish) in a very small amount of boiling water for 5-10 minutes. Drain and set aside.
3.
Put the rest of the asparagus in a saucepan with the stock. Bring the boil, cover and simmer for about 20 minutes. Drain and reserve the stock.
4.
Melt the butter in a saucepan. Add the onion and cook until soft. Stir in the flour and cook for 1 minute and then gradually whisk in the reserved stock and bring to the boil.
5.
Simmer for 2-3 minutes until thickened and then stir in the cooked asparagus, coriander and lemon juice. Simmer for 10 minutes. Remove from the heat and blend until smooth.
6.
Reheat, add the milk and reserved asparagus tips and bring to the boil. Simmer for 2 minutes, stir n the cream and then serve and enjoy!
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By
Tanya
