| Trim asparagus; cut the tips off one bunch and reserve for garnish | |||||
| 3 Tbs. unsalted butter | sauté ~8 min (don't brown) |
simmer 30 min |
purée smooth |
finish with lemon & parmesan |
ladle & garnish |
| 2 medium yellow onions, chopped | |||||
| 3 cloves garlic, smashed | |||||
| ~2 bunches asparagus, cut in 1/2-in pieces | |||||
| 6 cups low-sodium chicken broth | |||||
| 1 tsp. salt | |||||
| 1/4 tsp. black pepper | |||||
| 2 Tbs. lemon juice | |||||
| 1/2 cup shredded Parmigiano-Reggiano | |||||
| from 1 bunch reserved asparagus tips | blanch & shock |
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| fresh herbs (thyme, dill or basil), optional | |||||