Place the asparagus and spring onions in a pan. Drizzle with olive oil, season with a generous pinch of salt, and cook over medium-low heat for about 10 minutes, stirring occasionally, until soft.

This potato soup with hash browns skips the chopping! Just toss it all in one pot and enjoy the easiest comfort food.

Private chef Ben Luce makes exclusive dinners for four in his downtown Des Moines loft. Here's how you can experience his food.