Green asparagus velouté can be served hot, or cold. Use asparagus scraps and botttoms, add some whole if not enough. Sweat shallots with celery, and olive oil in a large sautoir for about 5 min on medium heat. Season with some salt/pepper and continue cooking for a couple of minutes without coloring. Add garlic and cook until fragrant. Add asparagus, and drizzle more olive oil if needed. Stir up and cook for about 10 min. Deglaze with wine, and cook until most wise is evaporated. Add chicken stock (to cover), and potatoes scraps or cut into small pieces. Bring to a boil, over and cook for 20 minutes. Remove the lid, and turn the heat off. Since asparagus is a fibrous vegetable, you need a powerful blender (look up my Shop Page). Make 2 batches. Give a great emulsion each time adding butter or cream (skip it if in diet) during mixing. Throw in there some spinach to make it greener (add just enough for the color). Sieve soup over a large saucepan. Taste and readjust seasoning. Reheat velouté and serve. Garnish with blanched asparagus shavings, heads, parmesan, croutons etc.. Store asparagus velouté in sealed container in the refrigerator. Reheat and blend before serving – Enjoy!