• 2 lbs asparagus
• 1 large yellow onion, chopped
• 3 Tbsp unsalted butter
• 5 cups chicken broth
• Leaves of 2 sprigs of fresh thyme
• 1/3 cup heavy cream
• 1 Tbsp dry vermouth
• A squeeze of fresh lemon juice
• Salt and pepper

1 Cut tips from 12 asparagus 1 1/2 inches from top and
halve tips lengthwise if thick. Reserve for garnish. Cut
stalks and all remaining asparagus into 1/2-inch pieces.
2 Cook onion in butter in a 4 or 6-quart heavy pot over
moderately low heat, stirring, until softened. Add asparagus
pieces and salt and pepper to taste, then cook,
stirring, 5 minutes. Add 5 cups broth, thyme, and simmer,
covered, until asparagus is very tender, 15 to 20
minutes.
3 While soup simmers, cook reserved asparagus tips in
boiling salted water until just tender, 3 to 4 minutes,
then drain.
4 Purée soup in batches in a blender until smooth. If
you want a very creamy texture, you can put the purée
through a food mill or press it through a sieve. Transfer
to a bowl (use caution when blending hot liquids), and
return to pan. Stir in cream. Stir in vermouth and a
squeeze of lemon juice. Season with salt and pepper to
taste.
Garnish with asparagus tips. Serves 4-6.