Photo Credit
Pixabay
Yield
Serves 4-6
Category
Course
Sources
Ingredients
6 green (spring) onions
1 pound (450 grams) asparagus
2 tablespoons olive oil
17 fl. ounces (500 ml) of vegetable stock (stock cube is fine)
Salt and pepper to taste
Optional: 4 tablespoons of heavy/double cream
Salt and pepper to taste
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