Ingredients

• 6 cups water
•  salt and freshly ground black pepper
• 2 bunches asparagus trimmed and cut into 1 inch pieces, trimming and reserving tips
• 2 tbsp extra virgin olive oilplus more for drizzling
• 1 large shallot
• 1/2 large clove of garlic finely chopped
• 1 potato peeled and diced
• 1/2 cup cream

Method 

1. Bring 6 cups of water to the boil in a medium saucepan, season with 2 tsp salt.
2. Add asparagus tips and blanch until bright green and just tender, approximately 2 – 3 minutes. Transfer to an ice bath and reserve for topping.
3. Add trimmings, ½ shallot and ½ garlic clove to the same pot and return to boil, reduce heat and simmer asparagus stock for approximately 20 to 25 minutes.
4. In another saucepan, heat oil over medium heat. Add remaining shallot and garlic and cook until softened but not browned. Stir in potato and enough of the asparagus to cover the potato and simmer until tender.
5. Strain remaining asparagus directly into saucepan with the potatoes. Add remaining asparagus and cook until tender and bright green, about 5 minutes. Remove from heat and let cool slightly.
6. Puree in a blender until completely smooth; remove 1 cup and reserve. Slowly stir in cream, and season to taste with salt and pepper; thin with reserved liquid as needed.
7. Serve hot or chilled, topped with asparagus tips and a drizzle of oil.
8. Enjoy!