2 tbsp olive oil
1 onion, finely chopped
400g asparagus, finely chopped
500ml hot chicken stock (vegetarians may substitute with vegetable stock)
salt and freshly ground black pep
150g of yoghurt
Heat the olive oil in a saucepan over a medium heat.
Add the onion and fry for four minutes, until softened.
Add the asparagus and cook for another two minutes.
Add the stock and bring to the boil. Season, to taste, with salt and freshly ground black pepper and reduce the heat to simmer for 5-7 minutes, until the asparagus is cooked through.
Add the yoghurt and blend with a hand blender until smooth.
And chill, till cooled
To assemble the dish, arrange on a plate. Serve.
(The recipe has been shared by Chef Shane O’Neill)