Peel the asparagus spears and cut off the woody ends. Wash all asparagus skins and ends and put them in a pot with 800 ml cold water. Season with salt and sugar. Bring to the boil, cover and let it simmer at medium heat for about 15 minutes.
In the meantime, peel, wash and finely grate the horseradish. Mix with 2-3 tablespoons of cream. Cut bread into cubes. Heat oil in a small, coated pan. Fry the bread cubes for 2-3 minutes until brown, season with salt and pepper.
Peel the garlic, cut into slices and fry it. Halve the asparagus spears lengthwise and cut into pieces. Remove 150 ml of asparagus water, place in a small saucepan with the asparagus pieces, cover and cook for 6-7 minutes until al dente.
Pour the asparagus shells onto a sieve, collect the stock. Melt the fat in a pot, dust with flour and sauté. Add asparagus stock and 150 g cream, bring to the boil and simmer for about 5 minutes. Season to taste with salt, pepper and sugar.
Add the asparagus pieces and heat them up. Pluck the smoked salmon a little smaller. Serve soup with smoked salmon. Add creamed horseradish to the soup, sprinkle with croutons and garnish with dill.