- two bunches asparagus
- 1 bigger than medium onion, diced
- extra virgin olive oil
- salt and pepper
- splash of lemon juice
- 1 vegetable bouillon cube
While the asparagus is cooking you can sauté the tips for a soup garnish. Or saute them to just eat. Or saute them for just a couple minutes because you plan to use them in risotto for dinner that night.
Add the broth to the cooking asparagus and bring to a boil, which happens really fast. Turn down heat and simmer until asparagus is just tender. Chances are good that the asparagus is already tender by the time you bring the pot to a boil. You can test a piece, carefully. Cool it off before you pop it in your mouth. Cooking too long dulls the color completely. Add salt and pepper to taste and a splash of lemon juice. Then, in small batches and carefully, ladel the soup into the food processor and blend. Each little batch I blend goes into a large bowl from which I can serve the soup or store leftovers. There is no need to return the soup to the pot because it's done. It goes from food processor to bowls. If you like, sprinkle with parmesan and/or garnish with the sauteed tips. Very simple and very delicious.