Asparagus soup with white crab and lovage

Bring a large saucepan of salted water to the boil. Blanch the spinach for 1 minute, then remove and refresh in iced water. Once cold, drain and squeeze to remove excess water. Set aside

In a large saucepan, sweat the sliced shallots gently in the olive oil until they are soft but not coloured

Add the sliced asparagus (reserving the tips and remaining third of the stems) and cook for 5 minutes. Add 1 litre of water and bring to a boil

Transfer to a blender along with the cooked spinach and blend until smooth – it should be the consistency of a loose purée (loosen with a splash of water if needed). Season with salt and chill over a bowl of ice

Once cold, add to a siphon gun and charge with 2 gas canisters. Shake well and store in the fridge until needed

Heat 1cm of oil in a pan over a medium-high heat (it should be around 180°C). Fry the nettle leaves for 10 seconds, or until crispy, then set aside on kitchen paper to drain. You can fry the nettle leaves in a deep-fat fryer if you have one

Blanch the asparagus tips in boiling water for 45 seconds, then refresh in iced water. Blanch the remaining stems for 1 minute and refresh in iced water. Once cool, remove and pay dry with kitchen paper

Finely dice the blanched stems and mix with the chopped lovage. Season with salt and a squeeze of lemon

To plate, place a spoonful of the diced asparagus into each serving bowl. Cover with asparagus soup and add a few drops of olive oil. Top with a spoonful of the white crab meat, 2 asparagus tips per bowl and a crispy nettle leaf