Creamy White Asparagus

Kingfisher White Asparagus Spears

425g (DW 230g)

Creamy White Asparagus


  • 450g Kingfisher White Asparagus (drained)
  • 4 tablespoons butter
  • 1 spring onions, thinly sliced
  • 1 clove garlic, finely chopped
  • 200g potato, peeled and diced
  • 1l chicken stock
  • 1 teaspoon cajun seasoning
  • 1 small bay leaf
  • ½ teaspoon dried leaf thyme
  • ½ teaspoon sugar
  • Freshly ground nutmeg (to taste)
  • 1 tablespoon double cream
  • Freshly ground black pepper, to serve (optional)
  • Olive oil, to serve (optional)


  • In a large saucepan, melt butter over medium heat. Add the spring onions, stir and cook for about 3 minutes until soft.
  • Add the garlic and cook for 1 minute longer.
  • Add the Kingfisher White Asparagus, potato, chicken broth, Cajun seasoning, bay leaf, thyme, and sugar; bring to a boil. Cover, reduce heat to simmer and cook, stirring occasionally, until potatoes are tender.
  • Carefully blend the hot mixture in small batches.
  • Add cream and the nutmeg (to taste) and heat through. To serve, place 2 Kingfisher White Asparagus spears cut in half, sprinkle with a freshly ground pepper and a drizzle of olive oil.