Toasting almonds: Place the almonds in a saucepan and heat over medium heat. Cook and stir until they become golden brown. Remove from the heat and set aside for when serving.
Sauteing asparagus: Chop the asparagus into 1-inch pieces. Discard the lower ends (they tend to be a bit too woody). Heat the olive oil in a soup pot over low heat. Add asparagus, onion flakes, garlic, cumin, and parsley. Cook for five minutes, stirring occasionally so everything cooks uniformly.
Blending: Remove the top tips and set aside for when serving. Add ½ gallon [2 l] of water to the asparagus. Blend the asparagus until very smooth.
Reheating: Return to the heat and cook over medium heat until it reaches a rolling boil.Season with salt and pepper to taste.
Serving: Serve hot with some bread, and garnish with the asparagus tips and the almonds.
Notes
Low-carb or keto eater? This is a pretty low-carb dish as veggie soups go, of course, bread is out of the question, it's a serving suggestion for people on non-low-carb diets.