Sauté the onion in the butter, then briefly sauté the asparagus.
Next, pour in the remaining ingredients and cover and simmer for 7-10 minutes until the asparagus is soft.
Puree the soup in a blender and season with salt, sugar and pepper.
Put straight into an iSi Whip using an iSi Funnel & Sieve. Screw on an iSi Professional Charger and shake about 12 times.
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