CHILLED ASPARAGUS SOUP

• 400g asparagus spears

• 30g butter

• 2 banana shallots, sliced

• 2 garlic cloves, crushed

• 500ml vegetable stock

• 150g baby spinach

• 100g Greek yoghurt

• ½ lemon, juiced

• extra-virgin olive oil

• 2 king tiger prawns

} Cut the tips off the spears and set aside. Remove the woody stem of the asparagus. Cut the spears into 4cm pieces.

} Melt the butter in a medium saucepan. Saute the shallots with a pinch of salt until they soften without turning brown, 3-4 minutes.

} Add the garlic and cook for another minute, then add the asparagus (except the tips) and cook for another minute. Add the stock and simmer for 4 minutes, until asparagus is tender.

} Remove from the heat, and place spinach in to wilt. Leave to cool for 15 minutes. Transfer to a blender and blitz into a loose puree. Add 80g of the yoghurt and blitz into a silky texture. Season to taste with salt, pepper and lemon juice. Refrigerate for at least an hour.

} Heat up cooking oil in a pan over medium-high heat. Saute the asparagus tips until tender. Season the prawns with salt and sear them in the pan until cooked,

3-5 minutes.

} To serve, pour chilled soup into bowl. Garnish with prawn, asparagus tips, olive oil and a dollop of yoghurt.