If you, like me, are still getting asparagus from your asparagus patch, but are getting weary of steamed asparagus, asparagus frittata, and such, I have the solution for you. Cream of asparagus soup. The recipe is a take on one from How to Cook Everything, Mark Bittman's wonderful giant red cookbook.
1 pound fresh asparagus
4 cups chicken broth (or vegetable broth if you want the soup to be vegan)
1 medium baking potato
salt and pepper to taste
1/2 cup half and half or light cream (skip this for the vegan version)
Trim the asparagus and cut into 2-inch (or so) pieces. Peel the potato and cut into 8ths. Cook the potato and asparagus in the broth until tender-- 15 minutes or so (test with a fork.) Allow to cool slightly, then blend it all in a blender until smooth.
If you're going to eat it right away, continue with the recipe. If you're cooking ahead, or planning to freeze it, then stop and refrigerate or freeze.
When you're ready to go ahead with it, reheat the pureed soup gently, adding salt and pepper to taste. Add the cream or half and half if using, taste again, adding more salt and pepper if needed, and heat to the temperature you like. Makes 4 servings of approximately 1 1/4 cups each.