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1
Peel and trim the asparagus.
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2
Slice the stalks diagonally 1/4 inch thick; reserve the stems and peelings.
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3
In a saucepan, combine the asparagus trimmings, onion, wine and 6 cups of water.
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4
Bring to a boil, then simmer, covered, over moderately low heat until the asparagus trimmings are soft, about 1 hour.
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5
Transfer the contents of the pan to a blender and puree until as smooth as possible.
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6
Strain the broth through a fine sieve, pressing on the solids.
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7
Wipe out the pan.
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8
Preheat the oven to 450.
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9
Melt the butter in the saucepan over moderate heat.
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10
Whisk in the flour until golden brown and nutty smelling, about 3 minutes.
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11
Whisk in the asparagus broth until smooth and bring to a gentle simmer.
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12
In a medium bowl, whisk the egg yolks with the lemon juice.
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13
Gradually whisk in 1/4 cup of the hot broth, then whisk in half of the remaining broth.
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14
Return this mixture to the broth in the saucepan and simmer, whisking frequently, until hot.
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15
Season with salt.
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16
On a rimmed baking sheet, toss the sliced asparagus with 2 tablespoons of the oil and season with salt and pepper.
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17
Roast for about 8 minutes, stirring, until the asparagus is golden but still slightly firm.
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18
In a nonstick skillet, heat the remaining 3 tablespoons of oil.
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19
Add the mushrooms and cook over moderately high heat until golden and crisp, 8 minutes.
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20
Transfer the roasted asparagus to shallow bowls.
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21
Ladle the soup over the asparagus and top with the mushrooms.
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22
Garnish with dill and oregano and serve.
