Chop 2 onions and prepare asparagus by setting aside a few attractive tips for garnish

Create thin asparagus slices with a peeler and place them in cold water to keep crispy

Roughly chop the remaining asparagus

Sweat the onions in a mix of oil and butter for a few minutes

Add garlic powder and deglaze the pan with white wine, reducing it by half

Add chicken stock and let it simmer slowly

Chop various mushrooms (oyster, butter, and shimi), setting aside a few pieces for garnish

Heat oil in a pot over high heat and sear the mushrooms with chopped onions until brown

Add asparagus to the soup and cook for 3 more minutes

Pour in cream and bring to a boil

Add spinach and cook for another minute

Season with salt and blend everything until smooth

Pass the soup through a sieve and check seasoning

Deglaze the mushroom pan with water and season with salt, pepper, and cumin seed

Pour in a generous amount of cream and let it reduce by roughly half

Transfer the mushroom mixture to a blender, add fresh lemon juice, and blend until smooth

Pour the mushroom puree into a serving bottle

Sear the reserved mushrooms on high heat for about 2 minutes and season with salt and lemon juice

Cook asparagus tips in boiling water for about 1 minute until tender

Cut asparagus tips in half for plating

Plate by arranging blanched asparagus, mushroom puree dots, seared mushrooms, asparagus slices, and microgreens

Pour the green asparagus soup next to the garnish to finish