Snip the woody endings of the asparagus, peel it and cut into 3-4 cm pieces (keep the top ends separately).

Wash, dry and slice the mushrooms. Keep some slices aside together with the asparagus tops for garnish.

Pour the stock into a pot, add the vegetables and cook the soup for approx. 15 minutes until the vegetables are soft.

Add the milk, adjust the seasoning and liquidize the soup. If you want to make sure there are no stringy pieces of asparagus, strain the soup through a sieve.

In a frying pan melt the butter on a medium heat, add the asparagus tops and mushroom’s slices and fry them stirring for 2-3 minutes until the mushrooms are golden.

Serve the soup garnished with the fried vegetables.