Creamy asparagus and cauliflower soup

Sizzle the garlic in a couple tablespoons of olive oil in a saucepan over medium heat for about a minute, taking no colour on it.

Add about six cups of liquid — about four cups of chicken broth topped up with a couple cups of water — and raise to medium high to bring to a simmer.

Break up one head of cauliflower and add it to the pot.

Season with black pepper, a shake of cayenne and a big pinch of salt.

Back the heat to medium low and hold a gentle simmer about 15 minutes, until the cauliflower smashes against the side of the pan under a wooden spoon.

Trim the woody bottoms off the asparagus with a knife and cut it up, making the cuts smaller the further down the spear you go. Save a few tips for garnish.

Raise the heat to high, add the asparagus and cook five or six minutes until perfectly tender yet still green, adding no more liquid.

Blend absolutely smooth with an immersion blender.

Taste and stir in more salt.

Ladle into warm bowls and garnish with blanched asparagus tips cut short, or with nasturtium petals and diced tips.