Saute in 1 stick butter and 2 tablespoons olive oil, two bunches of very clean, finely chopped asparagus spears. Be sure to stop chopping where the spear end turns whiter in color, to eliminate tough stem pieces. Mince one small onion and add it to the asparagus in the saute pan.
Saute about five minutes or until onion starts to turn clear in color. Turn heat down, and place contents of saute pan into a soup pot. Heat thoroughly and sprinkle 2 tablespoons flour on the mixture and stir quickly to dissolve into the asparagus.
Slowly add, while stirring constantly, 1 1/2 cups milk, and 1 1/2 cups heavy cream to the asparagus mixture. The soup will thicken as you stir. Add pink Himalayan Sea Salt, and freshly ground black pepper to the soup and stir well and constantly until heated through.