Makes 10 portions/3 litres, approximately

• 1kg/2lb-plus of woody asparagus ends
• 2 onions, chopped
• 4 cloves of garlic, microplaned
• 100g/1 stick/4oz butter
• 2 heaped tablespoons of plain flour
• 500ml/17fl oz full-fat milk
• Malden sea salt and freshly ground white pepper
• Garnish: Double cream/chopped parsley or chervil/slices of griddled French bread topped with goats’ cheese and asparagus spears

Place the woody asparagus ends in a saucepan and cover with water. Bring to the boil and simmer for ten minutes.

Melt the butter in a large saucepan and soften the onion and garlic.

Drain the asparagus, reserving both the woody ends and the cooking liquid.

Stir in the flour and cook for a couple of minutes. Gradually blend in the asparagus cooking water. Then add the woody ends and cook for a further ten minutes.

Allow to cool, then purée in a blender. Push through a sieve until you have an ultra smooth soup. If you’re getting ahead, this is the time to freeze.

To finish: Place 300ml/2 ladles/10 fl oz of the pureé per person in a saucepan with 50ml/¼ cup of full-fat milk. This is entirely flexible. Add milk to create the soup consistency you prefer. Heat gently.

Griddle three slices of french bread and six asparagus spears. Spread a generous dollop of goats’ cheese on the griddled bread and top with the asparagus spears.

Pour the soup into bowls, swirl on some double cream, top with chopped parsley or chervil and serve the goats’ cheese croutons on the side.

Eat.