- 1 bunch asparagus
- 1 quart half-and-half cream
- 1 small onion
- 2 oz butter, cut into four chunks
- Salt and pepper to taste
Finely chop onion and saute in butter until soft and clear.
Meanwhile, place asparagus spears in a blender, reserving a few tops for garnish.
Blend until smooth.
In a saucepan, combine all ingredients and simmer.
Add salt and pepper to taste, and garnish with reserved tops. You're ready to serve!