Melt butter, sauté sweet onions, shallots, garlic and asparagus stalks until soft.
Add vegetable stock and bring to boil. Simmer 10 minutes.
Add honey and butter. Heat 2 to 3 minutes then remove from heat.
Add cream and grated Parmesan. Season with salt and pepper. Purée in a blender.
Garnish with asparagus tips and a curl of Parmesan cheese.