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Roast 1/2 white onion diced ,
crushed garlic about 4 gloves in sesame seed oil till onion translucent and garlic golden brown. Add asparagus. Add salt and pepper, pour maybe 1/4 cup pink moscato in. Cover with lid. Steam about 3 minutes till asparagus gets dark green. Then remove asparagus. Reduce maybe 2 more minutes. Take 1/2 can coconut milk, add it to the broth where asparagus was in. Add a pinch gram Marsala powder, some fish shaved nutmeg, a little ground gloves . Reduce again bring to a nice boil. Let cool,just a few minutes.
Take another pan make toast again crushed garlic in sesame oil. Cube a slice of bread, toast in pan till golden. Set aside.
Back to broth from asparagus. Take most of it apart from 2 asparagus sticks, set them aside. The rest goes in lender. Purée until creamy. Taste spices, spice up,after flavor.
Then take two remaining asparagus pieces, chop them finely.
Put puréed asparagus crime in a bowl, add chopped asparagus, garnish with toasted croutons. Voila. Enjoy