Finely dice the onion, cut the asparagus stems into finger-width pieces and roughly slice the spinach leaves and stalks.

Place a saucepan over a medium to low heat, add a splash of olive oil and a small knob of butter.

Once the butter is foaming add the finely diced onion and a pinch of salt and sweat over a low heat.

Cook the onions right down so they are translucent but with no colour, this is a slow process. If you let them darken in colour then the soup will have a brown, muddy-looking tinge to it. (It’ll still be delicious!)

Add the stock and bring to a simmer, once simmering add the asparagus stalks and continue to simmer for 10 minutes, remember boiling’s spoiling!

Add the chopped spinach for the last 3 minutes of simmering.

Place everything in a blender, crack the lid a little to release steam and pressure and blend on high speed for 2 to 3 minutes.

Wipe out your pan and strain the soup through a fine mesh strainer to remove any fibrous bits.

Taste for seasoning and bring to a simmer.

Serve immediately and enjoy this super easy, delicious spring soup.