Heat grill or grill pan
In a small bowl, toss asparagus with olive oil and season lightly with salt and pepper
In a sauté pan, sweat onions over low heat until translucent, then add the stock and simmer for 2 minutes
Lightly grill asparagus until just tender and set aside
Add one half of the asparagus to a blender and blend with half of the onion and vegetable stock mixture and then transfer to a pot. Repeat with the remaining asparagus and stock.
Bring the soup to a simmer, adjust the seasoning and serve in warm bowls garnished with a dollop of crème fraiche and a spring of chive.
Yield: 4 portions