3 tbsp unsalted butter
2 medium onions (or leeks) chopped
4 cloves garlic, minced
2.5 lbs asparagus, trimmed
5 cups chicken broth
zest from one lemon
Parmigiano-Reggiano cheese rind (if you have it)
juice of 1/4 lemon
1 cup grated Parmigiano-Reggiano
salt and pepper
fresh chives, diced
Add butter to soup pot and melt over medium heat. Add onions & garlic, cook until tender, approximately 10 minutes.
Cut tips off asparagus and set aside. Dice remaining stems into 1/2 inch pieces.
Add chopped asparagus stems to soup pot, stir and let cook 5 minutes longer. Add chicken broth, lemon zest and parmigiano-reggiano cheese rind to soup pot. Bring to boil, then reduce heat to low and let simmer for half hour until asparagus is tender.
While soup is simmering, add asparagus tips to fine mesh sieve and place over simmering soup. Cover with lid to let them steam. Check for doneness after 10 minutes, should be tender but firm. Season with salt and pepper and set aside.
When soup has simmered for 30 minutes, take off heat, remove cheese rind and puree with an immersion blender. Return to heat, add juice of 1/4 lemon, grated parmigiano-reggiano cheese and chives. Season to taste with salt and pepper.
Add steamed asparagus tips to soup immediately before serving.