Rinse and dry all the vegetables.

Grossly chop all the vegetables, except a few thin slices of Jerusalem artichoke and leave intact the asparagus heads.

Place into a pan the butter and the olive oil and turn the stove on to medium heat.

When the butter is melted, add the onion and garlic and let them sizzle until the onions turn into a nice amber color.

Add the Jerusalem artichoke and the asparagus to the pan, season with cayenne pepper and black pepper and sizzle for a couple of minutes. Add half the broth, cover the pan and cook for 10 minutes. Stir occasionally.

Add the zucchini, the rest of the broth and cook for another 10 minutes.

Meanwhile the soup is bubbling away, add to a hot frying pan one teaspoon of olive oil, 1 tablespoon of water and fry the thin slices of Jerusalem artichoke and the asparagus heads. Turn them after they’ll get a nice brownish color (a few minutes) and fry for another few minutes.

Blend the soup smooth with an immersion blender.

Add the heavy cream and stir. Taste and adjust the salt if needed.

Serve warm with some slices of Jerusalem artichoke and asparagus heads on top.