Heat avocado oil in a large pot over medium heat.

Add asparagus and cook until tender-crisp, about 5-7 minutes.

Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 10 minutes.

Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.

Return the soup to the pot and stir in heavy cream and Bragg Liquid Aminos.

Season with salt and pepper to taste.

Serve hot, garnished with toasted walnuts.