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.