Gently fry the shallots, garlic and asparagus until softened.
Pour in the stock and simmer for 10 minutes.
Add the cream.
Blend until smooth.
Try to use a stick blender to blend this soup. You could use a jug blender, but you would have to wait until it was completely cooled before blender, as the jug could explode when hot liquid is blender. Try to do it in batches in the blender.
You could swap the chives for parsley or basil.
A dollop of creme fraiche adds some extra creaminess to this soup.