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PdfPreheat the oven to 450°F (232°C).
On a baking sheet, toss the asparagus and garlic with the olive oil, salt and pepper. Roast until the asparagus is tender, about 10 minutes.
Remove from the oven and put the asparagus and garlic in a blender with the chicken broth, almond milk and butter or ghee. Blend, and when smooth and velvety, transfer the asparagus to a soup pot. Cook on medium heat until it reaches a boil, about 7 minutes. Adjust for flavor with more salt and pepper.
Serve with Herbed Croutons (page 131).