Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: wash and cut up the celery and put it in a large pot with the water and the canned beans, including the packing liquid from the beans. heat to a simmer. wash the asparagus, and snap off both the tough ends and the tips. grind the spices and add them to the soup. add the asparagus stalks and ends to the soup and simmer until quite tender; about 10 minutes. reserve the tips. remove the tough stem ends from the soup and discard. puree the soup thoroughly in a blender. the soup may be made ahead up to this point; it should keep in the fridge for 24 hours. to serve, add the cream (if using) and reheat the soup gently. steam the reserved tips separately until tender. serve the soup garnished with the steamed tips.

Target recipe: if using beans, top, tail and cut diagonally into even lengths. snap the tough ends off the asparagus and discard. cut into long diagonal slices. blanch asparagus/beans in boiling water for 1 to 2 minutes until tender but still crisp. drain, place in a bowl and cover immediately with stock. leave to cool in the stock. toast sesame seeds in a dry pan over a moderate heat, stirring until all are evenly golden brown. cool on a plate then crush in a blender or mortar and pestle. mix in remaining ingredients. drain vegetables well and, just before serving, pour over dressing.