Instructions: Bring 1/2 cup of the water to a boil in a small saucepan. Add the asparagus and cook until barely tender, about 1 minute. Set a strainer over a heatproof bowl and drain the asparagus, reserving the cooking water

In a saucepan, combine the peppers with the potato, onion, garlic, sugar, salt, pepper, and the remaining 2 cups of water; bring to a boil. Add the asparagus cooking water, cover and simmer over moderate heat for 30 minutes.

Pass the soup through a food mill set over a clean saucepan. Add the butter and oil, and, using an immersion blender, blend until smooth. Reheat the soup if necessary. Ladle into shallow bowls, garnish with the asparagus, and serve.

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