• In a medium sized soup pot, heat butter or oil, add the shallots, cook until translucent, about 3-5 minutes.
• In the meantime, trim the hard woody ends of the asparagus by snapping them where they most easily break, discard the ends.  Chop the asparagus in 1-inch pieces.  Set aside.
• When shallots have softened, add almond milk, water, salt and pepper, bring to a boil.
• Add asparagus, cook 5 minutes, turn heat off.
• While soup is cooking, place the sliced almonds in the blender or processor, chop until almonds are mostly finely chopped but leave some a little chunkier for texture, transfer to a heat proof bowl or second pot - where the pureed soup will eventually go into.
• When the soup has cooled enough to puree, then, working in batches, puree the soup until finely pureed, transfer to the pot/bowl with almonds.Mix the almonds throughout the soup, serve hot or cold, with chives and croutons

For the croutons (I do this while the soup is cooking or afterwards).

• Heat the olive oil in a fry pan, add the bread and toss.  Continue tossing until the bread is toasted and dried out, sprinkle with salt, remove from heat, transfer to a plate to cool.  You can store the croutons in an airtight container for up to 3 days or in the freezer for 6 months.