![](https://www.nzherald.co.nz/resizer/v2/5ZKHLVDP3R2Y7NVSWIYP623E6E.jpg?auth=00231bc4a0945c89b653fd4c01728c46c97eac1964a996ed3a65598dddcd0cd2&width=16&height=11&quality=70&smart=true)
Ingredients
- 500g asparagus, woody stalks snapped off, ends trimmed, stalks sliced, pointed ends halved
- 1 medium agria or other floury potato
- Zest of 1 lemon
- 1 litre chicken stock
- 100ml cream
How to
Put half the pointed ends of the asparagus spears into a saucepan of boiling salted water and boil 2 minutes. Drain, refresh until cold under the cold tap then drain well. Reserve.
![](https://www.nzherald.co.nz/resizer/v2/STC3VO6M4YJU3TWOIYWAMM3KUQ.jpg?auth=a7175ed4c1d8674e804293276330a7a8c24b8a81b7261bf64e1a97de6701172f&width=16&height=11&quality=70&smart=true)
Above: Put the other half of the pointed ends and the lower stalks into a saucepan and add the potato, zest and stock. Bring to the boil and boil gently for 25 minutes or until the vegetables are very soft.
![](https://www.nzherald.co.nz/resizer/v2/D5JXJHLMWJZPENHHPI7BLDBSWQ.jpg?auth=a8aafccab24e4240e7a3f162b389a6544d476050e5b3ddf594892571b30be881&width=16&height=11&quality=70&smart=true)
Above: Puree in a food processor or with a stick blender.
Below: Place back on the heat, bring to the boil and stir in the cream. Remove from the heat and season with salt and freshly ground black pepper.
![](https://www.nzherald.co.nz/resizer/v2/7RXJYZZAXAMSRNXFGBETK6JTIQ.jpg?auth=480814c87fff6e4069c294abbcd4a611810ccdbb8ec20b845d5d78e786943e30&width=16&height=11&quality=70&smart=true)
Serve in bowls with a few of the boiled pointed ends on top. Get the recipe here