• 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.

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