In Germany May is the season for eating asparagus. I prepared a white asparagus soup on the other day from puréed asparagus and broth, with some cream added. The heads of the asparagus spears were held back until the last minutes of cooking.
1/2 c. chopped onion (1 small), 2 tbsp butter, 1 1/2 -2 lb. white asparagus, peeled and cut into 2 inch pieces, heads reserved, 6 c. broth, either chicken or vegetable, 1/2 c. half and half cream/sour cream, salt, to taste, fresh ground pepper, to taste, dry white wine, to taste, parsley for garnish, cheddar cheese, croutons, ham slices
Peel white asparagus before chopping it into small pieces.
Sauté the onion in the butter until soft. Add the pieces of asparagus (minus the heads) and steam for 5 minutes. Add the broth and boil gently for about 30 minutes, or until the asparagus is very soft. Flavour with a pinch of sugar.
Purée the soup in batches in the blender or with a hand blender and return to pan.
Bring to a simmer and add the reserved asparagus heads and some cheddar cheese. Cook at least for 5 more minutes, or until they are fork-tender. Turn down the heat and add sour cream. Do not boil further.
Taste and add salt and freshly ground pepper as needed. You can add a few spoonfuls of white wine, or juice of a lemon (2 tbsp) if you think the soup needs acidity. Top with croutons and sliced ham. Garnish with parsley or spring onion rings.