Chop the stalks but reserve a couple of dozen tips. Place in a pan with slightly salted water and a couple of large handfuls of frozen or fresh peas and chopped parsley.
Bring to the biol and reduce to a simmer until asparagus is cooked, about 15 mins.
Place in a blender and blitz.
Push through a fine sieve to remove any pulp and return to the pan. heat gently, check and adjust the seasoning if the soup needs it.
While it warming through steam the remaining asparagus tips and roll in melted butter.
Serve the soup with the tips on top along with some freshly chopped parsley.
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