Step 1

Heat the olive oil in a saucepan over a medium heat. Add the onion and fry for four minutes, until softened.

Step 2

Add the asparagus and cook for another two minutes.

Step 3

Add the stock and bring to the boil. Season, to taste, with salt and freshly ground black pepper and reduce the heat to simmer for 5-7 minutes, until the asparagus is cooked through.

Step 4

Add the cream and blend with a hand blender until smooth.