Ingredients

The following ingredients have 5 Servings
  • 2 Tbsp. butter
  • 1 Tbsp olive oil
  • 2 lbs asparagus (ends trimmed, stalks snapped to separate)
  • 1 small onion (chopped)
  • 4 cloves garlic (minced)
  • ½ tsp. salt
  • 1/4 tsp white pepper
  • 4 cups approximately 1 can chicken stock
  • 2 oz. Parmesan cheese
  • 1/2 cup heavy whipping cream
  • Cooked Asparagus Tips
  • Parmesan Cheese

Instruction

  •  Heat a large saucepan or skillet over medium-high heat and add the butter and olive oil.
  • Add the asparagus to the pan and roast on the stovetop until beginning to soften; approximately 4-5 minutes. If I'm including the tougher end stalks, I put those in the pan first and cook for 2-3 minutes before adding the tender pieces.
  • Add the onion to the pan and stir until translucent. Add the garlic and stir an additional minute. Season with salt and pepper.
  • Put the pan ingredients into a blender (or use an immersion blender) and add the chicken stock. Cover and blend until smooth.
  • Add the Parmesan and whipping cream and blend just until smooth
  •  Return to the pan and heat until warm. Garnish with asparagus tips and Parmesan cheese.