Recipes

1. Cook the asparagus spears until they are tender, and reserve

some of the tips; blend half of the stock and the asparagus together,

then combine the puree with the remaining stock, ground almonds and

salt and pepper in a large saucepan and bring it to the boil and

simmer for 1 minute.

2. Serve either warm or chilled, garnished with the reserved

asparagustips.

3. This soup can also be frozen.

4. Chef's Note: If you have spare spears or left over asparagus,

use them to make my Asparagus Sauce, which can be served with

pasta, salmon, or chicken. It too is great hot or cold and can be frozen.