Asparagus Soup with Salmon

Ingredients:

A dozen asparagus (separate the stalks from the heads)

A can of coconut milk (160g)

2 tbsp of curry powder

2 salmon steaks, cut into mouthfuls

Method:

1. Cook the asparagus stalks, the coconut milk and curry powder in a pan for 5 mins until hot.  Blend the mixture,

2. Add the salmon and the asparagus heads.  Cook for a further 2 mins.  Ready to serve.