For the asparagus cappuccino, clean and wash the asparagus and cut into pieces about 3 cm long. Melt the butter in a pot. Steam the shallot and asparagus in it. Deglaze with wine and vegetable stock and simmer for about 20 minutes.
Puree the soup, season with salt and pepper. Froth up the milk. Pour the soup into cups or glasses and serve each asparagus cappuccino with a dollop of milk foam.