2 bunches asparagus
2 tbsp coconut oil
2 cloves garlic
1/2 large fennel bulb or 1 small fennel
1 handful spinach
2 cups water
1 tbsp apple cider vinegar or lemon juice
salt & black pepper
Parsley Seeded Topping
½ cup pumpkin seeds
1 handful flat leaf parsley
½ green chilli, finely chopped – optional but good
Preparing the topping: Finely chop the asparagus tips and the parsley and place in a bowl together with the toasted pumpkin seeds (chop them too if you like). Add chili if you like it a little spicy.
What to do with left over fennel? Fry it up and pop it into an omelette or slice finely and pop it in a salad.