Wash the asparagus, break off the ends (approx. 3-4 cm) and chop the rest using the bamix® SliceSy® and the chopping blade. Blanch 6 nice-looking asparagus tips for 3 minutes in boiling salted water, rinse with cold water and set aside. Finely chop the shallots using the bamix® SliceSy® and the chopping blade. Melt the butter in a pan and sauté the shallots. Add the finely chopped asparagus and deglaze with white wine. Add water until the asparagus is just covered and let simmer for 15 minutes until the asparagus is soft. Add the mint and cream cheese. Remove the soup from the heat and purée it using the bamix® multi-purpose blade. Before serving, briefly whip the soup with the bamix® beater. Season to taste with salt and pepper and pour into small cups or glasses. For the cream topping Mix the mascarpone with honey and paprika powder using the bamix® beater. While stirring constantly, gradually add the cream and whip the mixture until stiff. Pour the mixture into a piping bag with a star-shaped spout and decorate the soup. Sprinkle a little paprika powder on top and decorate with an asparagus tip.