Trim the ends of the asparagus and peel them

Place a large pot on medium heat and add 10g of the butter. Add the onion and garlic and fry until slightly brown. 

Add the broth and let it come to the boil. Once reached, add the asparagus and let cook for 15 minutes. 

Take a seperate sauce pot and place on medium heat and add 10g of butter

Add the flour, mix and let this brown slightly. Add the milk and continue to stir. 

Take out 4 asparagus from the pot and set to the side and transfer the milk mixture to this larger pot. Add 1 tsp of sugar. 

Use a hand blender and blend the mixture to a smooth/creamy consistency.

Add the chopped leak to the mixture and let the soup simmer on low heat. 

Combine and beat the egg and cream together into a small bowl. Add the egg/cream mixture to the soup. Ensure we're not boiling the soup from here on. 

Season the soup with Salt, Pepper and Parsley

When serving, top the soup with a drizzle of truffle oil.