Cooking Instructions

• In a large pot, warm 2 tablespoons of olive oil over medium heat to prepare for sautéing the aromatics.
• Add the chopped onion and cook, stirring occasionally, until translucent and soft, about 5 minutes.
• Stir in the minced garlic and cook for about 1 minute until fragrant.
• Add the cut asparagus pieces along with 4 cups of vegetable broth to the pot.
• Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for 15 to 20 minutes.
• Remove the pot from heat and use an immersion blender to purée the soup until smooth.
• Stir in 1 cup of heavy cream, then return the pot to low heat and gently warm the soup for 5 minutes.
• Add salt and pepper to taste, adjusting seasoning as desired.
• Ladle the hot soup into bowls and garnish with fresh parsley or a light drizzle of olive oil if desired.