Ingredients
Makes about 10 cups
- 4 bunches pencil asparagus (about 4 pounds)
- 4 teaspoons coarse salt, plus more for blanching water
- 2 tablespoons olive oil
- 2 medium onions, finely chopped (2 cups)
- 1/2 teaspoon freshly ground pepper
- 6 cups Chicken Stock
- Creme fraiche, for serving (optional)
Description
Martha Stewart
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