750g fresh asparagus
2 shallots
2 cups sweet potato, diced
4 cups vegetable stock
1 teaspoon lemon zest
black pepper
Step 1
Sauté shallots with a spray of oil in a hot pan.
Step 2
Add asparagus, sweet potato, vegetable stock and lemon. Allow to simmer until asparagus are tender.
Step 3
Puree and return to the pan. Re-boil then season with black pepper.
Step 4
Serve with asparagus tips to garnish.
SERVES 6
Per serve:
Kj 263
Kcal 63
Carb 9g
Fat 0.2g
Fibre 3.2g
