Asparagus shots

Grant Allen

Another witty offering. Canapes don't always have to be something served on bread. Liquid "shots" of a rich soup make a great little opener.

Ingredients

2 bunches	Asparagus, chopped (Main)
1 medium	Onion, thinly sliced
2 Tbsp	Butter, or oil
1	Potato, large, peeled and diced
2 heads	Spinach, fresh, well washed and leaves picked over
1 cup	Cream
1	Lemon, zest
1 to taste	Salt and pepper

Directions

1. Melt the butter in a large saucepan and cook the onions and chopped asparagus for 5-10 minutes over a medium heat. Avoid colouring the onion.
2. Add the diced potato and just enough water to cover. Bring to a simmer, cook for an hour or until asparagus has broken down enough to blend.
3. Blend asparagus, adding the fresh spinach. Pass through a sieve to remove fibrous content. Season and add lemon zest and cream.
4. Chill and serve icy cold in shot glasses with a drip of good olive oil.