You will need:

250g asparagus

3 cloves garlic

1/2 medium sized red onion

15g mint

250ml double cream

2 pints water

2 tsp olive oil

pinch of salt and pepper

Slice the unpeeled garlic and onions; the skins will add flavour. Lightly fry them together in a medium sized pot, adding salt and pepper to taste. Once the onions have softened, but not browned, fry the mint for 30 seconds then add the 2 pints of water.

Add the roughly chopped asparagus and leave to simmer for at least an hour, topping up with water if necessary.

Once the soup has simmered remove from the heat and allow to cool, before finely blending in a food processor.

Once blended pass through a sieve making sure you push through as much a of the thick liquid as you can. You should only be left with a paste in the sieve.

Simmer for another 20 minutes or until thick. Stir in the cream, leaving a small amount with which to decorate and serve.