Soak the almonds in water for 3-4 hours

Drain the water post soaking and peel the almonds

Add the almonds in a blender and blend it smooth using the milk

Transfer the almond milk in a bowl

Discard the shoots of the asparagus, reserving a few for garnishing

Chop the asparagus into smaller pieces and blanch using adequate water for 3-4 minutes

Drain the water immediately and add the asparagus to cold or ice cold water

Transfer the asparagus into a blender after 2 minutes of soaking in cold water

Add 2 chopped basil leaves and just enough water to purée

Blend and transfer the asparagus purée in a bowl

Melt the butter a wok

Add the garlic and sauté till light brown

Next, add the onions and sauté on Low heat till to see their colour changing

Add the asparagus purée next

Add a bit of water and the almond milk

Mix and bring to a boil

Once on a boil, reduce heat and let the soup simmer to desired consistency (you may want to cook covered)

Just before taking off heat, season with salt, pepper, sliced almonds and remaining chopped basil leaves

Mix well and transfer the soup into serving bowls

Garnish with the reserved shoots of asparagus as serve warm with breads of your choice