British asparagus season is here and we are making the most of it! Try this vibrant green soup.

Serves 2

You will need:
1 tablespoon of garlic plain oil
1 large banana shallot
1 clove of garlic, finely sliced
2 bunches of asparagus
2 large handfuls of spinach
1 large handful of wild garlic
500ml chicken or vegetable stock
1 tablespoon of white miso (optional)
6 soft boiled quail eggs
You can add fresh herbs, such as chives or mint for added aroma

Remove the woody ends from the asparagus spears, discard and chop the rest in 3, reserving 6 spears for decoration
You can serve the tips steamed, fried or raw on top of the soup
Finely chopp the shallot and fry in the oil until golden and add the garlic and fry for another minute
Add the chopped asparagus spears and fry for 2 minutes
Add the stock and miso, if using, and bring to boil, simmer for 5-10 minutes or until the asparagus is cooked
Add the spinach and wild garlic (and any other herbs if using) and stir through the soup
Blend immediately and check for seasoning
Serve decorated with a few twists of black pepper, the eggs, asparagus and any wild garlic flowers, if you have them

We also deep fried a couple of the wild garlic leaves for added texture and a drizzle of the garlic oil