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Ingredients

• 3 lbs. asparagus, tough ends removed and discarded
• 2 Tablespoons unsalted butter
• 1 yellow onion, chopped into medium dice
• 2 cloves garlic, sliced
• 6 cups vegetable stock, hot
• 2 Tablespoons lemon juice
• 1 Tablespoon kosher salt
• 1/2 teaspoon of freshly ground black pepper
• 2 Tablespoons butter, unsalted
• All reserved asparagus tips
• 1/4 teaspoon kosher salt
• 2 Tablespoons butter, unsalted
• 1/2 cup crème fraîche
• 1 lemon, zested then juiced
• 1/8 teaspoon kosher salt
• 1/8 teaspoon black pepper

Description

Cutting Asparagus: Remove Tough Ends From Asparagus. After The Tough Ends Have Been Removed, Slice Off The Tips Of The Asparagus Into Thin Slivers. Set Tips Aside For Soup Garnish.…

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