Heat the olive oil, and butter in a saucepan over a medium heat. Add the onion and fry for four minutes, until softened. Add the asparagus and cook for another two minutes. Now add the flour and stir. Add the stock, milk and bring to the boil. Season, to taste with salt and freshly ground black pepper and reduce the heat and simmer for 5-7 minutes, or until the asparagus is cooked through. Add the cream and blend with a hand blender until smooth.

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