First, the asparagus is peeled and the ends cut off. Put a few stalks aside, as these will later be added to the soup as small pieces. Cut the remaining asparagus into four pieces and place in a saucepan.
Chop the onion "coarsely", press the garlic and put everything together in the pot. Fill the pot with water until the asparagus is covered.
Then add the vegetable stock and simmer for about 20 minutes.
Then add the whipped cream and puree everything completely with a hand blender.
Then stir in the crème fraîche, butter and sugar.
Finally, simmer everything together with the small pieces of asparagus for about 10 minutes. Meanwhile, season to taste with salt, pepper and nutmeg.
Finally, serve the soup and if you want, you can garnish the plates with parsley.