Asparagus and Spinach Soup

Place a large saucepan on a medium heat and add half of the butter. Throw in asparagus spears and fry for a couple of minutes, until they go a deep green, then remove and reserve for garnish.

Add remaining butter to the saucepan and fry shallots for around 2 minutes. Add garlic, leek, and sliced asparagus and fry for another 15 minutes, stirring regularly.

Add spinach and parsley and stir well until wilted. Add vegetable stock and bring to a boil. Turn heat down and simmer for around 5 minutes.

Blend soup until smooth. Squeeze in lemon juice and season to taste.

When serving in bowls, top with fried asparagus spears.