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1
Cut off the tough bottom ends of the asparagus and discard.
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2
Cut off the tips of the asparagus and set into a bowl; set aside a few of them for garnishing later.
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3
Chop the stalks of the asparagus into small, bite sized pieces and add to the bowl of asparagus tips.
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4
Place butter in a heavy, deep round microwaveable dish (such as a white Corningware casserole) and let it melt on HIGH for approximately 1 minute, or until melted.
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5
Add the onion and aspargus tips& spears to the butter, cover, and cook on HIGH for about 4-5 minutes.
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6
Stir in the flour, mixing well.
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7
Next, pour in the broth and add the chives, stir, recover, and cook on HIGH for 10 minutes, stirring 3 times during this process.
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8
Asparagus should be very tender- if not, return for 2 more minutes, stir, test again, repeat if needed.
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9
Remove from microwave (wear oven mits) and puree using a wand blender (or use your regular blender).
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10
Add cream, lemon juice, and seasonings to taste.
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11
Get the asparagus tips you set aside for the garnish and put them into the microwave, in a microwave safe dish, for just about 2 minutes or so- just enough to blanch them so they aren't so raw tasting.
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12
Ladle soup into individual bowls and garnish with an asparagus tip before serving.
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13
NOTE: Since microwaves vary greatly, there may be some variations in the cooking times depending upon your microwave.
