Step 1: Prepare the Asparagus

• • Trim the Asparagus: Cut off the woody ends of the asparagus and chop the spears into 2-3 inch pieces. Set a few tips aside for garnish if you like.

Step 2: Sauté the Onions and Garlic

• • Heat the Olive Oil or Butter: In a large pot, heat the olive oil or butter over medium heat.

• • Cook the Onions: Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.

• • Add the Garlic: Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 3: Cook the Asparagus

• • Add the Asparagus: Add the chopped asparagus to the pot and cook for 3-4 minutes, stirring occasionally.

• • Pour in the Stock: Add the vegetable stock and bring the mixture to a simmer. Let it cook for 10-15 minutes, or until the asparagus is tender.

Step 4: Blend the Soup

• • Blend Until Smooth: Remove the pot from the heat. Using an immersion blender, blend the soup until smooth. If using a regular blender, blend the soup in batches.

Step 5: Add the Cream

• • Stir in the Cream: Return the blended soup to the pot and stir in the double cream. Heat gently on low, making sure not to boil the soup. Season with salt, pepper, and a splash of lemon juice if desired.

Step 6: Serve

• • Garnish and Serve: Ladle the soup into bowls and garnish with reserved asparagus tips, fresh herbs, and an extra drizzle of cream if you like. Serve hot or chilled.