1 lbs of ground chicken
2 1/2 cups of chicken broth
2 cans of coconut cream (5.4 oz easy)
salt and pepper to your taste
2 bunches of asparagus

Clean the asparagus and cut off half of the heads for topping
Heat op the chicken broth and coconut cream, and season it to your taste. We like it mild and creamy tasting.
Add the asparagus and let it cook for 20 minutes.
Meanwhile, fry the ground chicken and put aside.
Blend everything. Poor it back in the pot and get it to boil before serving.
Add the ground chicken and asparagus heads as topping