1 Remove the base of the asparagus (the tough part) and cut the remainder into pieces.
2 Heat the Cristel pan on medium heat with olive oil.
3 Sweat the chopped shallot and add the asparagus pieces.
4 Add water to twice the volume of asparagus and simmer for 20 minutes.
5 Remove from heat and add avocado, then blend.
7 Adjust seasoning and add sour cream.