Created by lazyme on May 21, 2019
Step 1: Sauté the onion in the butter until it's soft in the bottom of a 4-quart saucepan.
Step 2: Add the pieces of asparagus (minus the heads) and steam for 5 minutes.
Step 3: Add the broth and boil gently for about 30 minutes or until the asparagus is very soft.
Step 4: Puree the soup in batches in the blender (place a towel over the lid and hold down the lid, so the hot soup does not splatter) or with a hand blender and return the soup to the pan.
Step 5: Bring the soup to a simmer and add the reserved asparagus heads.
Step 6: Cook at least 5 minutes or until the asparagus heads are fork-tender.
Step 7: Turn down the heat and add the half-and-half. Do not boil.
Step 8: Taste and add salt and freshly ground pepper as needed.
Step 9: Add a few spoonfuls of white wine if you think the soup needs acidity.
Step 10: Garnish with ham ribbons, chopped egg, and parsley.
Step 11: NOTE:
Step 12: You must peel white asparagus before you chop it into small pieces.