1. Preheat oven to 400. Trim woody ends from asparagus by snapping each stalk where it breaks naturally. Rise under cold water, drain well. Spread asparagus out in a single layer on a baking sheet; drizzle evenly with melted butter.

2. Bake asparagus x 15-18 minutes, turning once or twice until very tender. Remove from oven. Cut off 8 of the best-looking tips; reserve for garnish. Roughly chop remaining asparagus.

3. In medium saucepan, combine chicken stock and onion. Bring to a boil over high heat. Reduce heat to medium-low; simmer, covered x 5 minutes until onion is tender. Add asparagus to saucepan.

4. In blender, blend asparagus mixture in batches until fairly smooth. Return to saucepan; heat over medium-high heat until simmering. Season with salt and pepper to taste.

5. In small bowl, combine goat cheese and chives. To serve, ladle soup into individual bowls, place a spoonful of goat cheese mixture in centre of each bowl. Garnish with asparagus tips.