Snap off the tough ends of the asparagus, then cut each spear into thirds.
Place the asparagus, potato and garlic into a pressure cooker. Add 200ml water, season with salt and pepper. Cook for 15 minutes.
Remove from heat and leave the cooker a few minutes to depressurise, then open the cooker.
Add the milk and liquidise the soup in a blender. Adjust the quantity of milk to reach the desired consistency. Add the creme fraiche and mix. Adjust the seasoning if required and serve with bread.