Thoroughly peel the white asparagus. Save the peels and woody ends. Cut off the tips (approx. 3-4 cm) and set them aside. Cut the remaining asparagus stalks into pieces about 2-3 cm long.

In a pot, bring the water with the asparagus peels and ends, salt, sugar, and a quarter of a lemon to a boil and let it simmer for about 15-20 minutes, then let it steep for 10 minutes.

Strain the resulting stock through a fine sieve and discard the solids. Set the stock aside.

Finely chop the onion and garlic.

In a clean pot, melt the vegan butter. Sauté the diced onion and garlic in it over medium heat until translucent.

Add the cut asparagus pieces (not the tips!) and sauté briefly.

Dust the flour over the vegetables and stir well. Roast for one minute, stirring constantly.

Gradually pour in the hot asparagus stock, stirring vigorously with a whisk to prevent lumps from forming.

Bring the soup to a boil, then reduce the heat and let it simmer covered for about 15-20 minutes until the asparagus pieces are very soft.

While the soup is simmering, blanch the reserved asparagus tips in a little salted water for about 3-4 minutes until they are al dente. Drain.

Remove the lemon quarter from the soup.

Purée the soup very finely with an immersion blender directly in the pot until it's creamy. Alternatively, purée in a stand mixer.

Season the soup with salt, pepper, and a pinch of grated nutmeg. If the soup is too thick, add a little more broth or water.

Gently reheat the soup (do not let it boil again).

Pour the soup into deep bowls and distribute the blanched asparagus tips as a garnish on top, then garnish with chopped chives.

Enjoy this super delicious Vegan Asparagus Soup. A light delight for spring.

Enjoy your meal!!!