Creamy Asaparagus Soup with Wild Garlic

4 c white asparagus, peeled and cut into small pieces
1 teaspoon salt
3 tablespoons lemon juice
A pinch of nutmeg
2 tablespoons almond butter
1 c water

1. In a blender, blend all ingredients until smooth and creamy.
2. Pass through a coarse strainer to remove any fibrous pieces.
3. Serve with pieces of red and yellow tomatoes, strips of wild garlic and some drops of olive oil.