Charlee has been looking for a recipe, and this one has been translated from Danish (by me) so please forgive howlers 
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It's not difficult to cook, and the soup has a delicious taste.
It's preferable to cook fresh, young asparagus, but if it's not the season, I believe preserved ones would do. (Your risk! 
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This is what you'll need:
1 bundle of asparagus chopped (save the heads for later use)
1 3/4 pint veggie-stock
25 gramme butter
2 small onions chopped
1 small carrot chopped
2 small potatoes chopped
2½ - 3 tsp flour
1/4 pint cream
2 tsp parsley chopped
salt and pepper to taste
This is what you do:
Peel the vegetables and chop
Sautè in butter for about 5 min - do not brown
Sprinkle with flour
Boil in veggie-stock 20 min - ½ hour
Blend
Reboil for about 5 min with the asparagus heads
Add cream while whipping
Add the parsley
Spice to taste
Serve eventually with grated cheese and bread
Enjoy 
