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1 bunch (350g) green asparagus

1 small yellow onion, chopped

1 large handful (30g) fresh spinach

350 ml chicken stock

60 ml heavy cream

2 tbsp dry white wine

1 tbsp unsalted butter

1 tsp neutral oil

¼ tsp garlic powder

Salt to taste

150g mixed mushrooms (Oyster, Button, Shimeji)

2 tbsp onion, minced

80 ml heavy cream

1 tsp fresh lemon juice

⅛ tsp cumin seeds

Salt and pepper to taste

6-8 small Shimeji mushroom clusters

Reserved asparagus tips

Shaved asparagus ribbons (kept in ice water)

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Preparation

1. Set aside 4–6 asparagus tips for garnish. Use a peeler to create thin shavings from 2 spears; place shavings in cold water. Roughly chop the remaining asparagus.

Mushroom Puree

1. Sauté the mixed mushrooms and minced onion for the purée over high heat until deeply browned.

2. Deglaze the mushroom pan with a splash of water, season with salt, pepper, and cumin seeds.

3. Add 80ml cream to the mushrooms and simmer until reduced by half. Blend with lemon juice until completely smooth. Transfer to a squeeze bottle.

Asparagus Soup

1. In a separate pot, sweat the chopped onions in butter and oil until soft.

2. Add garlic powder and deglaze with white wine. Reduce by half.

3. Pour in chicken stock and bring to a simmer. Add chopped asparagus and cook for 3 minutes.

4. Stir in 60ml heavy cream and bring to a boil.

5. Add spinach and cook for 1 minute.

6. Blend the soup until smooth, then pass through a fine-mesh sieve. Season with salt.

Garnish

1. Sear the reserved Shimeji clusters over high heat for 2 minutes; finish with a squeeze of lemon.

2. Blanch the reserved asparagus tips in boiling water for 1 minute until tender.

3. To plate, arrange the asparagus tips, mushroom clusters, and dots of purée on one side of a shallow bowl. Garnish with asparagus shavings.

4. Pour the hot soup into the bowl table-side.