Method:

Prepare the Asparagus: Begin by trimming the tough ends off the asparagus stalks. This can be done by snapping the ends or cutting them off with a knife. Place the asparagus in a large pot with 2 cups of water. Cover and bring it to a gentle boil, cooking the asparagus for about 3-4 minutes (adjust depending on the thickness of the stalks) until they are tender and easily pierced with a knife.

Drain and Reserve Cooking Water: Once the asparagus is cooked, drain it in a colander set over a bowl to save the cooking water. This water is rich in nutrients and can be used to adjust the consistency of your soup later. Set aside a handful of the asparagus pieces (about 1/2 cup) for garnish.

Sauté the Shallots: In a saucepan, melt the butter over medium-high heat. Add the diced shallots and cook gently until they soften and become translucent, about 3-4 minutes.

Blend the Soup: Add the cooked asparagus (except for the reserved pieces) to the shallots. Sauté for another 4 minutes, allowing the asparagus to soften further. Once done, transfer the mixture to a food processor or blender and puree until smooth.

Finish the Soup: Return the pureed mixture to the saucepan. Add the reserved cooking water (start with 1 1/2 cups) and stir in the cream and salt. Cook over low heat, stirring occasionally until the soup is warmed through. If the soup is too thick, add more of the reserved cooking water until you reach the desired consistency.

Serve: Ladle the soup into bowls. Top with the reserved asparagus pieces and a sprinkle of pepper. If desired, add crispy prosciutto or grated Parmesan for extra flavor.

Variations and Tips:

Vegan version: Skip the cream and butter, using olive oil and a dairy-free milk, like coconut or almond milk. You could also add a little nutritional yeast to mimic the creaminess of dairy.

Herbs: For extra flavor, add a sprig of thyme or basil while simmering the asparagus.

Spices: If you prefer a bit of spice, a pinch of chili flakes can add a pleasant heat to the soup.