Instructions: Drain asparagus, cut off and reserve the tip of each spear (about 2 cm).

Puree the remaining asparagus with its liquid.

Peel and halve the avocado, removing stone. Slice thinly and sprinkle with lemon juice to prevent discolouration.

Melt butter, stir in flour and cook, stirring, without browning, for two minutes. Gradually stir in the hot stock, then add the pureed asparagus and liquid. Stir in cream and reheat gently without boiling.

Serve each bowl topped with sliced avocado and asparagus tips.

This soup can be served chilled.

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