Asparagus Soup

 2 bunches of asparagus, cut up into 2 inch slices

butter

1 onion, chopped

3 cloves garlic

6 cups chicken broth

salt and pepper

juice of 1 lemon

1/2 cup Parmesan cheese

parsley (for garnish)

Separate asparagus tops and set aside.  In a pan with butter saute onion and garlic. Add chicken broth, asparagus and salt/pepper.  Boil and then simmer for 30 minutes.  15 minutes with the lid on and 15 minutes with the lid off.  Use an immersion blender to mix up soup in pot until smooth.  Meanwhile, boil the tips in water. Squeeze the juice of 1 lemon and add 1/2 a cup of Parmesan cheese and mix together.  

Serve in bowls and add a few asparagus tips and a little Parmesan cheese and parsley.