Cream of Asparagus

Ingredients
400 g asparagus
100 ml cream
50 g butter
80 g onion
50 g celery
salt to taste
5 g thyme
5 ml extra virgin oil
 
Method
Blanch the asparagus and chill it in ice water. Set aside.
Sauté onion and celery in butter for few seconds.
Add asparagus and water and cook for 3-4 minutes.
Once cool, make a fine purée.
Add butter and cream.
Finish with extra virgin oil.