It’s MAY and Asparagus is in season

You need about 5 stems/person so two bunches for 4.  Cut the tips off and keep to one side.  Chop the stems.

1 onion (small for 2/ large for 4) finely chopped

1 clove garlic finely chopped

an ounce or so/knob butter – don’t use marg it’s crap!

1-2 teapoons flour (1 for 2/ 2 for 4)

Quarter pint semi-skimmed milk.

Half pint chicken stock/ water + stock cube ( I use Knorr) or vegetable stock. (Use an extra quarter pint water/ stock for 4)

Melt butter and add onion, garlic and asparagus stems.

Sweat them covered over a low heat for 5-10 mins.

Mash them.

Add the flour and stir in. 

Now add the milk and stock and the tips.

Bring to the boil stirring all the time.

Turn off and cover so that the tips just cook through and adjust the seasoning.

Serve with crusty bread.