It's hard to imagine that my Dad for years ate asparagus out of a can! Yuck!
Quite simply, roasting asparagus with a drizzle of olive oil and a pinch of salt and pepper is my favorite way to eat it, but I've had asparagus soup on a few occasions and really enjoyed it.
CREAM OF ASPARAGUS SOUP
2 pounds green asparagus
1 large onion, chopped
3 tablespoons butter
salt and pepper
5-6 cups chicken broth (you could use vegetarian)
1/2 cup heavy cream
1/4 teaspoon fresh lemon juice
Cut tips from 12 asparagus spears and reserve for garnish
Cut stalks and all remaining asparagus into 1/2 inch pieces (discard 1/2 at bottom).
Cook onion in 2 tablespoons butter in a 4 quart heavy pot over medium heat, stirring until softened. Add asparagus pieces and season with salt and pepper. Continue to cook for about 5 minutes, then add 5 cups of broth and simmer, covered until the asparagus is very tender, about 15-20 minutes.
While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, about 3-4 minutes, then drain.
Puree soup in batches in blender until smooth, transferring back to pot. Next, add heavy cream, you may also want to add a bit more broth to thin soup to desired consistency. Season with salt and pepper. Bring soup to a boil and whisk in remaining tablespoon of butter.
Add soup to four bowls then add lemon juice and garnish with 3 asparagus tips.
Soup keeps, covered and chilled for 3 days in fridge.
If making ahead, add the lemon juice and butter after reheating