• Recipes Thulisa Martins

    Asparagus soup shots

    Serves: 4 – 6
    Cooking Time: 25 mins


    • 15ml (1 tbsp) SPAR Olive Oil
    • 1 onion, peeled and finely chopped
    • 1 garlic clove, peeled and chopped
    • 1 x 370g tin SPAR Asparagus Medium Spears, drained
    • 250ml (1 cup) vegetable stock
    • 250ml (1 cup) fresh cream
    • salt and freshly ground black pepper, to taste
    • small handful fresh flat-leaf parsley, chopped
    • small handful chives, roughly chopped, to garnish



    Heat the oil in a saucepan over medium heat and fry the onion and garlic, 10 minutes. Add the asparagus spears, stock and cream, season to taste and allow to cook, 5 minutes.


    Blitz the mixture in a blender until smooth. Stir in the parsley and serve in mini double-walled shot glasses sprinkled with chives.


    Do not boil the cream when heating with the rest of the ingredients.