Cut the 1st bunch of asparagus into small pieces; onion into squares; chop the garlic
Prepare the walnuts and bay leaves in a separate bowl
Heat olive oil in a pan. Fry the garlic until golden brown; place in the onion, walnut and bay leaves. Pan fry for 3-5 mins until fragrant.
Meanwhile, bring water to boil and Blanche the 2 types of asparagus cuts (1 for blending into purée and another for serving).
Place the 1st bunch of blanched asparagus into the pan & add milk. Bring to boil. Lower heat medium. Follow by adding 1/2 the cream.
Serve hot. Add croutons or Parmesan for the added volume.