Instructions

1. Bring a pot of salted water to boil. Prepare a bowl with ice water on a side.
2. Blanch asparagus for few seconds just to bring out the bright green color but don’t overcook it. Drain and put in a bowl with ice water. Then drain again.
3. Cut off few asparagus spears and save them for garnishing the soup. Blitz the rest of it with avocado flesh, garlic, basil, vegetable stock, salt and lemon juice in a blender on high speed until smooth.
4. Chill the soup in a fridge for few hours before serving.
5. Garnish with asparagus spears, basil leaves and splash of olive oil.