Prepare all the asparagus. Trim the base of the stalks if woody and dry.

In a large saucepan, warm the pan with some oil, butter and add the shallots, garlic and sauté gently without colour for 2 -3 minutes.

Next, add in the asparagus stalks and continue to mix with the shallots for a further 5 minutes or until the vegetables begin to soften.

Pour in the hot stock at this stage and stir. Bring to the boil and reduce the heat to simmer for 10 minutes.

Stir in the cream and seasoning at this stage.

Mix the soup in a hand blender or food processor until smooth.

Pass through a sieve to remove any leftover long fibre. Check the seasoning and keep aside.

Slice the asparagus tips thinly, spoon some crème fraiche or whipped cream in the serving bowls and add the sliced asparagus tips ( raw).

Spoon some pesto and pour over the soup.

Enjoy immediately with some fresh bread.