I learned this simple, fresh asparagus soup several years ago from a chef in North Carolina. The bottom of the stems are boiled in water with a little onion to make the broth. In a separate pan, oil and butter simmer with fresh thyme. Then throw in sliced shallots and let simmer for a minute. Add cut asparagus (leave tops on the cutting board) and a few pieces of cooked potato. Stir and let asparagus cook for several minutes.
Add a little white wine and then broth. Once asparagus are fully cooked, puree the soup with an immersion blender. Finally, stir in cream, tips of the asparagus and season with salt and pepper to taste. Simple and delicious!