Ingredients

The following ingredients have 4 Servings
  • 2 pounds asparagus spears (chopped into 1 inch pieces)
  • 2 tablespoons butter
  • ½ white or yellow onion (diced)
  • 1 tablespoon minced garlic
  • juice of ½ medium lemon
  • 4 cups chicken or vegetable broth
  • 1 cup milk (I used fat free half & half, (see note))
  • 1 cup shredded parmesan cheese
  • 2 teaspoons salt ((or to taste))
  • ½ teaspoon black pepper

Instruction

  • In a large stock pot over medium heat, melt butter. Add onion and garlic and sauté for 1-2 minutes until onions are translucent and tender. Add asparagus, lemon juice, and chicken/vegetable broth. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes until asparagus is very tender.
  • Transfer to a blender and puree until smooth. Transfer back to stock pot.
  • Add milk, cheese, salt, and pepper and stir until cheese is completely melted and incorporated. Serve with additional parmesan cheese as desired - enjoy!