Just can’t get enough of the first asparagus of the season! Serve a savory bowl of soup with a side salad or sandwich for a wholesome dinner.
TRIM ends from asparagus; discard. Cut spears into 1/2-inch pieces, keeping 8 4-inch long pieces for garnish, if desired. Place asparagus in large skillet with 1 cup of the broth. Bring to a boil; reduce heat and simmer about 7 minutes or until asparagus is tender. Remove from heat; set aside.
MELT butter in medium saucepan over medium heat. Add onion and garlic; cook about 4 minutes or until tender. Stir in flour, 1/2 tsp. salt, 1/4 tsp. ground black pepper and cayenne pepper, if desired. Stir to heat thoroughly. Gradually add remaining 2-1/2 cups broth over medium-low heat. Cook and stir until thickened, about 5 to 7 minutes. Stir in milk.
SET aside the asparagus spears for garnish; transfer remaining asparagus with the broth and the thickened mixture to blender or food processor. Pulse until nearly blended. Pour into serving bowls; top with reserved spears. Sprinkle with cheese, if desired.
MAKE DAIRY FREE
Prepare with margarine, soy milk, and omit Parmesan cheese.