Cut asparagus tips off and set them aside. Discard hard ends (2 - 3 cm from the bottom).

Cut the rest of asparagus into small pieces.

Fry the onion and garlic until translucent.

Add 5 sage leaves and fry a little bit longer.

Add the asparagus and potato in and pour in the stock.

Cook around 20 minutes or until potatoes are tender.

While the soup is cooking, blanch the asparagus tips by inserting them into boiling water for a maximum of 2 minutes. After the time runs out promptly transfer them into icy cold water. This method will keep the tips crunchy and beautifully green.

Once the main ingredients are cooked blend them to create a creamy soup. I prefer using a powerful blender (I use Vitamix) but you should be fine with a hand blender too as we chopped off the hard ends.

Heat up the oil and fry the remaining sage leaves around 25 seconds until they are brittle and crispy. This step is optional but it adds a nice touch and texture to the soup (read my tip on how to fry sage leaves below).

Serve the soup in a bowl and decorate with a few tips of blanched asparagus and 3 fried crispy sage leaves.