In a medium saucepan add 1 tbsp olive oil and preheat to high. Sauté off asparagus for 2-3 minutes, add milk, salt and pepper and cook quickly until tender. Once the asparagus is tender turn off the heat and add spinach.
Transfer contents to a blender and blend on high for 4-5 minutes until smooth, adding the butter while the motor is running. Transfer back to pot and adjust consistency and seasoning.
Serve the soup while it is still hot with fresh cracked pepper, freshly shaved parmesan and a drizzling of extra virgin olive oil.