Peel the potatoes and cut them into small cubes. Sauté them until glassy on 2 tablespoons of rapeseed oil and then pour on 5 dl water and 1 dl white wine. Add salt and pepper, and then braise the potatoes until they are soft.

Meanwhile, wash the asparagus spears to remove any sand, and taking them one by one between your two palms, break each in two. The part towards the asparagus crown is the one that is definitely tender and useable.

Cut the asparagus sticks and when the potatoes have cooked, add them to the soup stock. Cook it all for 5-6 more minutes.

Finally, mix the soup in a blender and enrich it with some cream.