Soup is rarely on the menu when I spot those first spindly green spears of the season – after nine asparagus-less months, I’m barely able to contain my impatience long enough to boil them and slap on some butter, let alone anything a bit more involved. But once the initial frenzy has abated, this is a great recipe for thicker, woodier stems, or for the bases of those for which you’ve used the tips elsewhere.
Prep 10 min
Cook 40 min
Serves 4
