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• 1 large onion, finely chopped
• 3tbsp unsalted butter or rapeseed oil
• 1kg asparagus (after trimming woody stem)
• 1/2 tsp black pepper
• 380ml coconut milk
• 1 litre chicken or vegetable stock
• 3 tbsp finely chopped lemongrass
• 3 tbsp finely chopped fresh ginger
• 1/2 tsp fresh lemon juice
• Cut the asparagus into 1cm pieces.
• 1 tsp of freshly chopped coriander/ chives
• 2tbsp coconut cream 

Cook the onion in the butter or oil in a heavy stock pot over a medium heat and stir until softened. 

Add the lemongrass and ginger and continue to cook for about 3 minutes. 

Add the asparagus pieces and season, cook stirring frequently for about 5 minutes. 

Add the coconut milk and the stock, simmer until the asparagus pieces are very soft, about 15 minutes. 

Purée the soup in batches in a blender until smooth. 

Add lemon juice and garnish with coriander or chives and a swirl of coconut cream. 

If making ahead then add the lemon juice after re-heating.