Instructions: Remove tough part of stems from asparagus by snapping asparagus in half.

Place the stems in a saucepan with chicken stock. Bring to a boil, lower heat and simmer for 10 minutes. Remove from heat and discard stems.

Chop asparagus tips into 1 inch pieces. Bring asparagus broth to a boil, add cut asparagus and cook until soft, about 10 minutes. Remove from heat, add spinach leaves, and stir to wilt spinach. Transfer asparagus and spinach to a blender and add enough broth so mixture purees smoothly (you may have to do two batches).

Transfer puree to a container and add enough broth to achieve desired consistency. Refrigerate until ready to serve. The faster you cool it down, the better the color will be. (The soup may be made 1 day ahead).

Heat puree in saucepan, taking care not to boil. Add more reserved broth if necessary and cream or milk if desired. Season with salt and cayenne. Pour in warm bowls and garnish with toasted almonds.

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