Ingredients:

  • 2 lbs fresh asparagus, woody ends trimmed
  • 2 tbsp unsalted butter
  • 1 large leek, white and light green parts only, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable or chicken broth
  • 1 Parmesan rind, approximately 2 inches
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 1 tbsp fresh lemon juice
  • 1 tsp fresh lemon zest
  • 1/4 cup heavy cream
  • 1 tbsp extra virgin olive oil for drizzling
  • 1 tbsp fresh chives, chopped

Instructions:

  1. Prepare the stalks. Cut the tips off the asparagus (top 1-2 inches) and set aside. Chop the remaining stalks into 1/2 inch pieces. Note: Separating the tips allows us to treat them as a delicate garnish.
  2. Blanch the garnish. Bring a small pot of salted water to a boil. Cook the asparagus tips for 90 seconds, then immediately transfer them to an ice water bath. Until they are bright green and crisp.
  3. Sauté the aromatics. In a large Dutch oven, melt 2 tbsp butter over medium heat. Add chopped leeks and sauté for 5-7 minutes. Until soft, translucent, and fragrant.
  4. Add the garlic. Stir in 2 cloves of minced garlic and cook for 1 minute. Until the sharp raw scent disappears.
  5. Simmer the base. Add the chopped asparagus stalks, 4 cups broth, Parmesan rind, 1 tsp salt, and 1/2 tsp pepper. Bring to a simmer. Until stalks are tender when pierced with a fork.
  6. Puree the soup. Remove the Parmesan rind. Use a blender to puree the soup until completely smooth. Note: Be careful when blending hot liquids; vent the lid to allow steam to escape.
  7. Emulsify the finish. Stir in 1/2 cup grated Parmigiano Reggiano, 1 tbsp lemon juice, 1 tsp zest, and 1/4 cup heavy cream. Until the cheese is fully melted and incorporated.
  8. Serve and garnish. Ladle into bowls and top with the reserved tips, a drizzle of olive oil, and fresh chives. Until the presentation looks vibrant and inviting.