Asparagus recipes
10 minutes
Phyllo-wrapped asparagus

1. Place the cream and chicken stock in a saucepan over a medium heat. Roughly chop the asparagus spears, then add to the saucepan with the garlic and cook for 10–15 minutes, or until tender.
2. Transfer to a blender and blend until smooth.
3. Return the mixture to the saucepan and place over a low heat, then season with nutmeg and salt.
4. Once warm, pour into serving bowls, add a spoonful of crème fraîche to each and scatter over the asparagus tips. Drizzle with extra virgin olive oil and garnish with lime zest.