Peel the asparagus and remove the woody end. Cut off the tips of the asparagus and set aside.
Now cut the asparagus stalks into approx. 2cm pieces.
Peel the onion and potato and cut into cubes.
Melt the butter in a pot and sauté the onion in it.
Now add the potatoes and asparagus and fry them with the Spongebob Pineapple Curry.
Deglaze the whole thing with the vegetable broth and let it simmer for 20 minutes.
Now add the cream to the soup, bring it to the boil again briefly and then puree it with a hand blender until the soup is nice and creamy. Season with Ailoli pepper and salt and simmer the asparagus heads in the soup for 3 minutes.
Cut the bread from the day before into small croutons, slightly moisten under the tap and brown lightly in the pan with a little olive oil until crispy.
