Method

Remove the woody ends from the asparagus spears, discard and chop the rest in small chunks, reserving 6 spears for decoration
You can serve the tips steamed, fried or raw on top of the soup
Finely chop the shallot and fry in the oil until golden
Add the chopped asparagus spears and fry for 2 minutes
Add the stock, miso and potato and bring to boil, simmer for 5-10 minutes or until the asparagus and potato is cooked
Add the spinach and wild garlic (and any other herbs if using) and stir through the soup
Blend immediately and check for seasoning
Serve decorated with a few twists of black pepper, asparagus and any wild garlic flowers, if you have them
Top with the croutons and drizzle with a little more garlic oil