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Ingredients

• 1/2 cup crme frache
• 1 tablespoon chopped parsley
• 2 teaspoons chopped chives
• 1 teaspoon chopped tarragon
• 1 teaspoon finely grated lemon zest
• 1 teaspoon fresh lemon juice
• Kosher salt and freshly ground pepper
• 2 pounds medium asparagus, tough ends discarded, tips reserved and stalks coarsely chopped
• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 1 quart chicken stock
• 2 cups water

Description

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