Step 1: Prepare the Asparagus

• Rinse asparagus thoroughly.

• Trim the woody ends and slice the stalks into ½-inch pieces.

• In a medium pot, bring salted water to a boil. Add all the asparagus and boil for 2 minutes.

• Remove asparagus with a slotted spoon. Discard boiling water. Set aside 6–8 tips of the asparagus for garnish.

Step 2: Cook the Bacon

• In a dry frying pan over medium heat, cook the bacon until browned but not overly crispy (about 6–8 minutes).

• Remove bacon with a slotted spoon and place on a paper towel-lined plate.

Step 3: Sauté the Shallots

• In a large pot, melt butter over medium heat.

• Add finely chopped shallots and sauté for 2–3 minutes until translucent and soft.

Step 4: Simmer the Soup

• Add chicken stock to the shallots and bring to a gentle boil.

• Add 3/4 cup of the cream and the cooked asparagus (except the reserved tips).

• Reduce heat and let simmer for 10 minutes.

Step 5: Blend and Return

• Carefully transfer soup to a blender (or use an immersion blender in the pot) and blend until smooth and creamy.

• Return soup to the pot and reheat gently.

Step 6: Add Bacon and Season

• Stir in cooked bacon and season to taste with salt and freshly ground black pepper.

Step 7: Serve with Garnishes

• Ladle soup into bowls.

• Swirl in a spoonful of the remaining cream for visual contrast.

• Top with reserved asparagus tips for a beautiful green finish.

• Serve hot with crusty bread, if desired.