Instructions

1. Reserve asparagus tops for later use. In a large soup pot, heat olive oil over medium heat. Cook shallots and garlic until softened, about 3-5 minutes. Add asparagus stalks, vegetable stock and salt and bring to a boil. Cover and reduce heat to low and simmer until asparagus softens. Let soup cool and puree with a hand blender, until creamy. Add asparagus tops and cook on medium for 5 minutes, until tops are tender.