Stir in the flour salt and pepper. I use my trusty vitamix but you can also use an immersion blender if you wish. Cut stalks and all remaining asparagus into 1 2 inch pieces. Cook stirring constantly for 2 minutes. Gradually stir in broth.

In a large skillet bring water to a boil. Saute until tender about 4 minutes. Add the onion and sauté until softened 3 to 5 minutes. Set aside a few of the asparagus tips for garnish if desired. Add the asparagus stalks garlic 1 1 2 teaspoons kosher salt and 1 4 teaspoon black pepper and cook stirring occasionally until crisp tender about 5 minutes.

Bring to a boil cover and cook for 3 5 minutes or until crisp tender. Add garlic and cook until fragrant 1 minute. Stir in the flour salt and pepper until blended. Serve hot or chilled topped with asparagus tips and a drizzle of oil. Remove 1 cup and reserve.

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Drain the asparagus reserving the cooking liquid. Add onions and chopped celery. Remove from heat and let cool slightly. Thin with reserved liquid as needed. Cook onion in 2 tablespoons butter in a 4 quart heavy pot over moderately low heat stirring until softened.

Puree in a blender until completely smooth. Put the sour cream in a small bowl and stir in a ladleful of the hot soup. Stir in the asparagus puree and the milk. Cook the asparagus in a small amount of boiling water until tender for about 5 minutes. Melt butter or margarine in a heavy cooking pot.

Add asparagus stems onions and salt to your cooking pot cover with water about 1 2 inch above vegetables bring to a boil and let it simmer about 15 minutes until onions and asparagus are soft. Melt 2 tablespoons unsalted butter in a dutch oven or large pot over medium heat. In a heavy pot over medium heat melt butter. Add broth and simmer. Add asparagus pieces and.

Wash the asparagus trim away the woody ends and cut the spears into 1 2 inch pieces. Cook stirring constantly until the mixture boils. Cover and boil for 3 minutes. Meanwhile in a small skillet saute onion in butter until tender. Stir in flour mixing well.

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Add asparagus season with salt and pepper and cook until golden 5 minutes. Remove from the fire add the cashews and blend well. Stir in the flour garlic powder lemon pepper and salt until blended. Whisk in the remaining chicken broth and increase the heat to medium. Add asparagus season with salt and pepper and cook until golden 5 minutes.

Whisk in the remaining chicken broth and increase the heat to medium. Wash the asparagus trim away the woody ends and cut the spears into 1 2 inch pieces. Add asparagus stems onions and salt to your cooking pot cover with water about 1 2 inch above vegetables bring to a boil and let it simmer about 15 minutes until onions and asparagus are soft. Puree in a blender until completely smooth. Drain the asparagus reserving the cooking liquid.

Stir in the flour garlic powder lemon pepper and salt until blended. Bring to a boil cover and cook for 3 5 minutes or until crisp tender. In a large skillet bring water to a boil. Stir in the flour salt and pepper.