asapragus on cutting board

What You'll Need:

  • 2 bunches asparagus, washed and woody bottoms trimmed off
  • 1 tablespoon butter
  • ½ large onion, diced
  • 1 clove garlic, minced
  • 1-quart chicken or vegetable stock
  • 1/2 cup heavy cream
  • Salt and ground white pepper to taste


Cut the tips off the ends of the asparagus and reserve (blanch, shock and drain them for more tender tips). Cut the asparagus into 2-inch pieces. In a heavy-bottomed pot, melt the butter over medium heat; when it begins to foam add the onion and cook for 4 or 5 minutes or until it becomes translucent. Then add the garlic and cook for 1 more minute. Add the stock and asparagus, and bring to a boil, then turn down immediately to a simmer.

Cook for about 10 minutes, until the asparagus is tender but still green. When the asparagus is ready, remove from heat and puree using a stick, or regular blender. Pour back into the pot. Add the cream and cook on low until heated through. Season to taste with salt and white pepper. Ladle the asparagus soup into bowls, float the tips on top, and serve hot.