In most dishes you only want to use the nice part of the asparagus. During asparagus season, I often save the ‘ugly ends’ in a container in the fridge and they sit there waiting to become a soup,” she says.

“Don’t throw away those woody ends! There is still lots of flavor in them. Make a soup, blend it and pass through a sieve to get rid of the fibers.”

1. Melt the butter in a pan. Add the onion, thyme and garlic and cook for a few minutes until softened but still bright.
2. Add the chopped asparagus and cook for 2-3 minutes.
3. Pour in the wine and cook until it has evaporated, then add the broth and let it all cook until the asparagus is soft (about 10 minutes but could be longer if the ends are really hard).
4. Blitz with a hand blender and pass through a strainer to remove the fibers from the asparagus.
5. Season with salt and pepper and a splash of lemon juice.
6. Serve in a bowl and add asparagus tips and/or other toppings of you own choice. Basil is an unexpected perfect match to the asparagus!