Directions

1. Sauté the asparagus spears in 1/2 of the coconut butter for 30 seconds and keep aside for garnish.

2. Heat the remaining coconut butter in a deep non-stick pan, add the shallots and potatoes and sauté for 3 to 4 minutes.

3. Add 2 cups of vegetable stock, mix well and simmer till the potatoes are nearly cooked.

4. Add the asparagus, mix well and cook for a few more minutes. Cool completely.

5. Blend the mixture in a mixer to smooth puree.

6. Transfer the puree back to the pan, add the salt, pepper and remaining vegetable stock and bring to boil.

7. Serve hot garnished with the sautéed asparagus spears.