Spriggy Spring Soup

1 litre    homemade chicken stock or
           prepared stock (Tetrapak)
1 bunch    asparagus
1/4 cup    dry white wine
20         thawed cooked tiger shrimps
1 Tbs      chopped fresh dill
           Salt and pepper to taste

Break each asparagus stalk in two. Save the (tougher) butt ends for use in other soups. Slice the asparagus tips on the diagonal. In a saucepan, bring the stock to a boil. Add asparagus and wine and cook 2-3 minutes. Add shrimp and dill. Taste and serve immediately...