Method

1. Steam asparagus and set aside.
2. Peel and chop carrots and simmer in salted water until tender.
3. Drain and place in a food processor with the remaining ingredients.
4. Puree until smooth, then season to taste with salt and freshly ground black pepper.
5. Dollop onto a serving platter, top with steamed asparagus and garnish with finely chopped parsley, coriander or mint, or a sprinkle of edible calendula petals.

Recipe provided by Lynda Hallinan