This is a nice, healthy soup that's easy to make, especially if you have an immersion or stick blender to puree the finished product. Because of the simple ingredients, the flavor of the asparagus takes center stage. I might have cooked my stalks a little too long for their size, since the soup had a very strong taste. I used pine nuts, roasting them as described, but didn't care for the contrast in textures in my mouth, but that's my preference. The flavor of the toasted nuts did compliment the soup very well. The best part about this was was that it was creamy without using any dairy.