Ingredients:
25 grams butter
1/2 tea glass of vegetable oil
3 shallots, sliced
2 garlic cloves
2 handfull spinach
700 ml. vegetable stock
Olive oil
350g asparagus spears, chopped
How to cook:
Heat the butter and oil in a saucepan until foaming. Fry the asparagus tips for a few minutes to soften. Remove and set aside. Add the shallots, asparagus stalks and garlic, and cook for 5-10 minutes until softened. Stir through the spinach, pour over the stock, bring to the boil, then blitz with a hand blender. Season generously and if you want you can add hot water to loosen. Kali oreksi!
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