Clean the asparagus by removing the white part. Separate the asparagus stalks from the tops and keep them aside.
Peel the hardest part of the stems with a potato peeler and cut into rings.
Peel and cut the potatoes into cubes.
Peel the shallot and slice it finely.
Heat 2 tablespoons of oil in a large pan and fry the shallot for a few minutes, stirring occasionally with a wooden spoon. Add the diced potatoes and the asparagus stalks into rounds, sauté over medium heat for 5 minutes so that they flavor. Salt, pepper and mix so that they do not stick.
Pour in the water, add the green tea then bring to a boil and cook over medium heat for 10/15 minutes until the vegetables are soft.
Meanwhile, heat a little oil in a non-stick pan and brown the asparagus tips for a few minutes. Season with salt.
Remove from heat, purée the vegetables with an immersion blender. Blend until you have reached a creamy and smooth consistency.
Depending on the desired consistency, add hot water, then pour your soup into the bowls. Complete with the asparagus tips kept aside.
Garnish to taste with a few leaves of mint, yogurt, parsley.
Serve immediately.