Method

1. Begin by cutting the tough base of asparagus stalks and throw away.
2. Next divide remaining asparagus into thirds set the heads aside for later.
3. Next in soup pot melt 2 tbs butter and sauté onions or shallots for about five minutes on medium heat then add asparagus pieces and fry on low heat for 3 1/2 minutes.
4. Stir in broth and bring to boil, once boiling reduce and simmer partially covered for 15-20 minutes.
5. Then remove from heat. Cool and puree mix in food processor until smooth.(you may have to do this in batches depending on the capacity of your food processor) Reheat blended soup over low heat.
6. While reheating take remaining butter and melt in small skillet sauté asparagus tips until tender, add to main soup blend.
7. Finally, add almond milk and salt and pepper to taste.