Steam asparagus for 3-4 minutes, until bright green and tender. Run the asparagus under cold water to stop the cooking process, drain, and set aside. Save water from steamer pot.
In a soup pot over medium heat, saute the onions and garlic with a pinch of sea salt in olive oil for 3-4 minutes. Add the potatoes and the water from the steamed asparagus, adding more water or broth as necessary to completely cover the potatoes.
Bring to a boil, cover, reduce the heat and simmer for about 15 minutes or until the potatoes are soft. Turn off the heat, add the steamed asparagus to the pot, and puree the soup in a blender or directly in the pot with an immersion blender.
Season with additional sea salt and black pepper to taste. Garnish with fresh dill or chives.
Recipe from The Nourishing Cleanse Workbook by Hale Sofia Schatz. Copyright 2008.