This is what happens when your husband decides to buy two bunches of asparagus for dinner and promptly forgets about the second one. And look, a photo!

Cream of Asparagus Soup

• oil or butter for pan (I used olive oil)
• 1 onion, chopped
• 1 clove garlic, chopped
• 1 lb asparagus, chopped, reserve tips
• 2 cups chicken stock
• 1 cup milk or cream
• 4 slices prosciutto

1. Chop everything up.
2. Bring stock to a boil in one pan (or thaw and boil in the microwave, in my case!).
3. In another, heat oil. Add onions and garlic. Heat approx. 10 minutes until soft.
4. Add asparagus and 2 slices prosciutto and heat until soft. Approx 5 minutes.
5. Add basil for 30 seconds before removing from heat.
6. Put asparagus mixture into blender. Add broth as needed to help puree.
7. Transfer puree back to pan. Rinse blender with remaining stock and add to pan.
8. Add cream and asparagus tips. Heat until tips are cooked.
9. Serve warm; sprinkle remaining prosciutto on top.

To make this dairy free I used olive oil (would have preferred butter) and a soy coffee creamer in place of milk/cream.