Preparation

1. Heat the butter in a medium pan and fry the shallots over a gentle heat until soft. Add the potato, thyme and stock. Bring to the boil and simmer for five minutes until tender.

2. Cut off the asparagus tips and reserve. Cut off and discard any woody stems from the asparagus, then cut the remaining stems into 4cm chunks and add to the stock with the wine. Bring to the boil and simmer for about 8 minutes until the asparagus is tender.

3. Using a hand blender or liquidiser, puree the soup until smooth. Steam the asparagus tips for 4-5minutes, the add to the soup just before serving. Pour into small bowls with a swirl of cream and grind of black pepper.