Courtesy of Hemsley + Hemsley
Serves 4


  • 100g flaked almonds
  • 1 small onion, roughly diced
  • 1 large leek, roughly diced
  • 1 tsp ghee
  • 1 large garlic clove, roughly diced
  • 2½ tsp fresh tarragon, chopped (or 1 tsp dried)
  • 600g asparagus, trimmed
  • 1¼ litres vegetable stock
  • 2½ tsp fresh lemon juice
  • Salt and black pepper

For the topping

  • ½ tsp lemon zest
  • ½ tbsp extra virgin olive oil


  1. Toast 25g of the almonds in a dry, large saucepan and set aside for garnishing later.
  2. In the same pan gently fry the onion and leek in ghee for 5 mins until softened, but not browned. Add the garlic and tarragon to the pan and fry for another minute.
  3. Prepare the asparagus by snapping off the woody ends. Add the spears and remaining 75g almonds to the pan. Stir, add a pinch of salt and black pepper, then add the stock.
  4. Simmer gently for 5 mins, with the lid on, until the asparagus is tender.
  5. Remove from the heat and add the lemon juice. Blend carefully, in batches if necessary. Taste and adjust the seasoning.
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