DAILY DINNERS

Melt the butter in a pan, add the shallots and stems and cook on a medium heat for 5 mins. Reduce the heat, cook for 5 mins more, stirring often. Add the stock, bring to a simmer and cook for 5 mins until the veg has softened, then remove from the heat and cool.

Liquidise the soup until smooth. Return to the pan, season and keep warm.

Cook the asparagus tips in a pan of boiling water for 2 mins, drain well.

Serve the soup topped with the tips