Heat the oil in a large pot and brown the shallots.
Add in asparagus, potato, broth, salt and pepper.
Allow to simmer.
When a puree has formed, remove from heat and allow to cool slightly.
In a high speed food processor, pulse the soup in batches until an even texture in obtained.
Return to the stove on low heat.
In a pan, heat a little bit of olive oil and brown the bread cubes.