The British asparagus season is one of the highlights of the foodie calendar. The first spears appear at the end of April and with the season lasting just 8 weeks.

Asparagus not only tastes great but it’s also very good for you, it’s a bit of a super food low in calories and cholesterol. It’s also claimed to be an aphrodisiac which traditionally eaten with the fingers makes it also a seductive eating experience.

Simply cooked in salted boiling water for a few minutes and served warm with a little melted butter poured over the spears is one of the best ways to enjoy asparagus.

This week’s recipe gives you an alternative way to cook asparagus it’s a very simple soup to make and is served with morel mushrooms another seasonal ingredient that you can find fresh in good delicatessens or also in dry form as well.


Serves 4

400g Fresh green asparagus spears

75g unsalted butter

500ml good quality chicken stock

150ml double cream

150g fresh morels

50g freshly grated parmesan cheese

Salt to season



  1. With a chopping knife cut away and discard the last 3-4cm of the asparagus spears
  2. Gather into small bunches and finely slice the asparagus (as if they were a bunch of chives)
  3. Bring the chicken stock to the boil
  4. Warm a large pot and melt the butter, add the asparagus and stir over a medium heat until it starts to soften  be careful not to colour the asparagus while cooking it
  5. Add the boiling chicken stock and cook for 4-5 minutes then stir in the double cream add a good pinch of salt then transfer into a liquidizer and blend until smooth.
  6. Check the seasoning
  7. Cut & discard the stems from the morels, place them in a bowl of cold water and gently wash them to remove any sand from the inside. Change the water and repeat the process. Place the morels on a towel and leave them to dry.

To Serve:



Warm the soup being careful not to boil it. Melt a knob of unsalted butter in a sauté pan add the morels and sauté them until they are cooked season with a little salt.

Pour the soup into bowls add the morels on top and with a little grated parmesan over them.