1 ½ lb (675 g) asparagus, trimmed

1 onion, chopped

2 garlic cloves, chopped

1 tbsp (15 ml) olive oil

1 potato, peeled and diced

5 cups (1.25 litres) chicken broth

2 tsp (10 ml) basil pesto

Small basil leaves, to taste

Cut the asparagus into pieces. In a large pot of salted boiling water, cook ½ cup (60 g) of the asparagus tips until al dente. Cool in ice water. Drain and set aside for garnish.

In the same pot over medium heat, soften the onion and garlic in the oil. Add the potato and chicken broth. Bring to a boil. Cover and simmer for about 20 minutes or until the potato is tender. Add the remaining asparagus. Cover and continue cooking for about 4 minutes or until the asparagus is tender.

In a blender, purée until smooth. Season with salt and pepper.

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