We grilled asparagus on the grill tonight. Simply brushed it with olive oil and sprinkled it with McCormick's Salad Supreme. It was sooooo good.
I just made this soup recipe up on the fly, but here's what I did. I cut off the woody ends of the asparagus and discarded them. I cut about 2" off the next section of each stalk (saving the best part to go on the grill). I probably ended up with about 1 or 1/2 cups to make soup with.
I put about 1/4 cup of onion in the food processor, chopped it up and browned it in 2 T of butter. I added approx 3 T of flour and stirred it into the butter, cooking it for a few minutes. I chunked up the asparagus in the processor and added that to the onion, then added 1 can of chicken broth and 1 chicken bouillon, a dash of pepper and a splash of white wine. I covered the pan and let it simmer until the asparagus was tender.
Lastly, I poured in approximately 1/2 cup or so of half and half. The soup looked a bit on the thin side, so I mixed a bit more half and half with another T of flour and poured it in. I cooked it for another 5 min on low heat and served.