Break off the ends of the asparagus stalk by bending between your fingers till they snap. They will break between the woody end and the tender part. Use the wooden ends to make asparagus soup. Boil in coconut milk, 15 minutes. Puree with coconut milk in food processor. Pour back in pan through sieve to catch the woody pieces, simmer 15 minutes.

Bake french bread croutons in olive oil with granulated garlic till crispy.

Add fresh tips of asparagus with croutons on top of asparagus broth, serve hot.