Peel the bottom third of the asparagus and cut it into pieces. Quarter the onion and cook until tender with the asparagus, milk and stock, stirring occasionally, for approx. 20 mins. Add the basil leaves to the soup, puree and season.
Salmon & serving
Cut each salmon slice in half. Roll up two halves, overlapping slightly, and place in the soup plate. Add the soup. Sprinkle with pine nuts.