Ingredients

• 20 g of butter
• 2 spring onions
• 800 g green asparagus
• 300 g floury potatoes
• 1.2 l vegetable stock
• 50 g wild garlic leaves
• 250 g Filona Cream Cheese Nature
• salt and pepper

How it’s done

1. Chop the spring onions. Remove the tough base from the asparagus and cut into 4-5 cm lengths. Peel the potatoes and cut into large cubes.
2. Melt the butter in a saucepan. Add the chopped spring onions and sauté for a few minutes. Add the asparagus and then the potato cubes. Sauté for 4 minutes. Cover with the stock and simmer for 15 minutes before adding the wild garlic. Continue cooking for a further 5 minutes.
3. Remove from the heat. Add the Filona Cream Cheese Nature and blend finely. Add salt and pepper to taste.
4. Garnish with asparagus heads if desired.