Instructions
Discard the bottom part of each asparagus stalk. Chop the rest of the stalks coarsely, leaving 16 flower ends whole. Put butter in a large deep
skillet over medium-high heat. Add all asparagus and tarragon a minute later. Raise heat to high and cook until browned, about 10 minutes, stirring occasionally. Remove whole flower ends and set aside.
Add stock, salt and pepper to taste. Bring to a boil. Reduce heat and simmer until asparagus is tender, about 10 minutes. Let cool. In a blender, puree the mixture in batches. Return to pan and reheat
over medium-low. Stir occasionally. Adjust seasoning if needed. Divide the whole flower ends among 4 bowls. Ladle soup in and serve.
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