Gather all ingredients before starting recipe.
Melt 2 tbsp unsalted butter in a medium saucepan over medium high heat
While the butter is melting, 1 medium shallot or 1/2 of a medium sized onion.
Add shallots to bubbling butter and sauté until the shallots have become translucent, about 3 minutes.
Reserve 2 asparagus stalks per person. These will be used as garnish.
While the shallots are cooking, wash 1 bunch thin or thick asparagus, cut off the last one inch of the stalks and discard, and then slice the balance into 1-inch pieces.
Once the shallots have softened, add the asparagus and sauté for a further 4-5 minutes, or until the asparagus begins to soften.
Add 1 carton chicken stock and bring the soup to a boil, then turn down to a simmer and cook for 25-30 minutes, or until the asparagus is soft.
Puree the soup with either an immersion blender or blender, taste and adjust for seasoning. Set aside to finish before serving. At this point, the soup looks more like pea soup than the bright green spring asparagus soup.