Fry the extra virgin olive oil in a saucepan and add very finely chopped shallots, half an onion, half a carrot and half a stick of celery. Brown and add the asparagus, washed and stripped of the tips, which you will set aside. Add the vegetable broth and cook for 5 minutes.
Pass the asparagus and other vegetables through a sieve and after obtaining a medium consistency, add the asparagus tips and cook for 3 minutes.
Serve the soup very hot, after seasoning with salt and pepper. Accompany with croutons.