Wash, trim and chop all the veggies, be mindful of each of them, asparagus have woody ends to discard and chard have chunky stalks to cook separately.
I sauté the asparagus in olive oil with whole garlic cloves to give more flavour rather than boiling then and I blanch everything else in salted, boiling water, just for a couple of minutes.
In a separate pan caramelise the onion with olive oil and a pinch of salt and, once golden and soft, place into a blender blend it with about half of the cooked the veggies. Blitz until smooth, adding a little water if you need.
Chef’s tip
This dish is perfect for springtime as many green veggies hit the market, like peas, asparagus, broad beans, but do not hesitate to swap one for any other you have laying around in your fridge, from broccoli to cauliflower and carrots, the colour doesn’t really matter, as long as you enjoy them! If you have any fragrant herbs around, throw them in too!