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Ingredients
  • 25g butter
  • a little vegetable oil
  • 350g asparagus spear , stalks chopped, woody ends discarded, tips reserved
  • 3 shallots , finely sliced
  • 2 garlic cloves , crushed
  • 2 large handfuls spinach
  • 700ml vegetable stock (fresh if possible)
  • olive oil , for drizzling (optional)
  • rustic bread (preferably sourdough), to serve (optional)
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