The secret of a simple recipe for creamy asparagus soup is to achieve the brightest color and flavor. This is the perfect way to celebrate the appearance of the first green stem of the season.

When the best asparagus starts to appear in every market, you know that spring has arrived. Although asparagus can be found all year round, in my opinion, good things appear in spring. Buy in bulk and start making asparagus!

Asparagus is a perennial crop that requires careful selection and careful handling. Slowly drive the tractor to pull the truck directly above the crop, and the harvester sits behind the truck. When the asparagus appeared between their suspended feet, they bent down and picked the asparagus one by one. On a warm sunny day, freshly picked asparagus is enough to eat raw.

The sugar in asparagus turns into starch soon after being picked, weakening its bright grassy taste and making the stems less tender.

Here are some great ways to choose the best asparagus at a farmer’s market or store: 

• l Thinner is not always better. Asparagus is sold in different sizes, but it doesn't matter what size you choose, as long as it is fresh. Any fresh asparagus, no matter how big or small, can be soft and delicious.
• l Visual appearance. Look for sturdy, straight and smooth stems. Their tips look fresh and have closed buds. Asparagus should be vibrant green with a hint of violet on the tips and ends. If the asparagus is not stored in a shallow pan, ice cubes, or damp mat, please check if the ends are completely dry or peeled off.
• l What not to buy: Avoid the black tips of asparagus that look wilted, wrinkled, or fall off the stem. The wrinkles on the stem mean that asparagus has passed its golden age.

How to store asparagus

Do not wash or soak the asparagus before storing.

Trim the ends to create a new surface area on the stem. Then put them upright in about an inch of cold water. Treat them like flowers in a vase. Coffee cups are perfect for this!

Then store them upright in the refrigerator. Some people like to wrap the top with a loose plastic bag. This allows them to stay longer, 3 to 4 days.

How to cook asparagus

The best cooking effect is the uniform thickness of the asparagus. However, please do not cut off too many stems before cooking, thereby cutting off the precious inches of this vegetable.

To remove the hard, fibrous, inedible part of each spear, you can cut or bend it with a knife until it breaks. Asparagus will crack where the tender part ends and the hard part begins.

You can use a vegetable peeler or paring knife to peel the thicker stems to help the asparagus cook evenly.

Asparagus cooks quickly, so no matter what you do, hurry up. If overcooked, the asparagus will turn into a paste. Here are some of my favorite ways to cook asparagus:

• l Cooking/Steaming: Not everyone is lucky enough to have an exquisite asparagus steamer, so I use a shallow pot with a lid and 1/2 inch of water, and cook the asparagus flat in the pot at medium high temperature. This is a boil/steam combination that works well. Asparagus is usually cooked in 5 to 8 minutes.
• l Blanching: If you need asparagus for salads or other cold dishes, boil the asparagus and then immerse it in ice water to stop the cooking process.
• l Baking: Read all relevant information here! Place the asparagus in a single layer on a baking sheet. Drizzle with olive oil, garlic, lemon zest, and lemon juice, then stir well. Season with salt and pepper. Bake in a preheated oven at 425 degrees until the asparagus is brown and speckled, but bright green and tender.
• l Grilling: Place the asparagus spears on a preheated (medium-high heat) grill sprayed with olive oil. Cook for about 5 to 8 minutes until tender, turning occasionally with tongs.

How to make creamy asparagus soup using different variations

• l Creamy Asparagus Milk Soup: This produces a very thin soup without the creamy taste or texture that most people look for.
• l Creamy asparagus soup, vegetarian: Of course you can use vegetable soup instead of chicken soup and coconut milk instead of cream, but this may affect the taste of the soup you know and love. Please let me know how it goes in the comments below!
• l Creamy Asparagus Soup, Countess Barefoot: Ina adds Spanish ham and leeks to her asparagus soup. These are good additives. Who can argue with any ham or bacon?
• l Asparagus and Leek Soup: If you have a few leeks in your vegetable drawer, continue to use them instead of onions in this recipe. Just use the white and the first green, and rinse thoroughly to remove the sand before shredding.
• l Creamy asparagus soup without cream: Add one or two peeled and diced potatoes to the broth and cook until tender. Once pureed, the potatoes can provide a creamy texture to the soup without cream.
• l Creamy asparagus soup, vitamix: Vitamix or Blendtec blenders are perfect for making soups, as well as making smoothies, flours, mixed drinks and almost everything. But standard countertop mixers are also suitable for this soup.

How to make simple creamy asparagus soup

Every year, when the peak of asparagus comes (now it is!), a big pot of creamy asparagus soup is always the first thing I do. Made with only two bunches of asparagus and some pantry staples, it is full of the bright freshness I crave this time of year while still providing all the comfort I expect from a bowl of cream soup. Stir the hot soup quickly in a blender to make its texture smooth and luxurious, and a little cream adds a touch of richness. Even better, this version is completed in 30 minutes, and the preparation is less than 5 minutes.

Adjust the cooking time according to your spear

You first cut two pounds of asparagus (about two bunches) into pieces and then sauté them with spices. When the asparagus is hardly crispy, you will add the broth and simmer until the spears are very tender. The total stewing time will vary according to the thickness of the spear. According to experience, the fine shot plan is about 8 minutes, the medium shot plan is 12 minutes, and the thick shot plan is up to 12 minutes. Check the spears frequently to make sure they are not overcooked-when they can be easily pierced with a knife but are still bright green, you will know they are ready. If you overcook the asparagus, the color will change from bright to dull and cloudy, and you will lose the vibrant hue you are after.

Ingredients：

Ø 2 pounds asparagus (about 2 bunches)

Ø 1 medium yellow onion

Ø 1/2 clove garlic

Ø 1/2 tbsp unsalted butter

Ø 1 1/2 teaspoons kosher salt

Ø 1/4 teaspoon freshly ground black pepper

Ø 4 cups low-sodium chicken or vegetable broth

Ø 2 cups heavy cream

INSTRUCTIONS

1. Cut vegetables. Trim about 1 inch from the ends of 2 pounds of asparagus and discard. If necessary, cut the tips of 12 asparagus into 2-inch pieces and reserve for garnishing soup. Cut the remaining stems into 1-inch pieces and set aside. 1 medium yellow onion, finely chopped, 2 garlic cloves, finely chopped.

2. Soften the fragrance. Melt 2 tablespoons of unsalted butter in a Dutch oven or large pot over medium heat. Add onions and sauté until tender, 3 to 5 minutes. Add asparagus stalks, garlic, 1 1/2 teaspoons of coarse salt and 1/4 teaspoons of black pepper, and cook, stirring occasionally, until crisp and tender, about 5 minutes.

3. Add broth. Pour 4 cups of low-sodium chicken or vegetable broth. Boil.

Simmer the soup. Reduce the heat to maintain a simmer, then simmer without a lid for 8 to 12 minutes, until the asparagus is very tender but still bright green.

4. Puree the soup. If necessary, work in batches and carefully transfer the soup to a blender and blend until completely smooth. (Alternatively, use an immersion blender.) Return the soup to the pot.

5. Stir in the cream. Add 1/2 cup heavy cream.

6.Serve the soup. Scoop the soup into a bowl and place the reserved raw asparagus tips on top if using.