Pan-Roasted Asparagus Soup With Tarragon

1. 1

   Break off bottom part of each asparagus stalk, and discard.

2. 2

   Coarsely chop the rest of stalks, leaving 12 or 16 of the flower ends whole.

3. 3

   Put butter or oil in a large, deep skillet over medium-high heat.

4. 4

   A minute later, add asparagus and tarragon, raise heat to high, and cook, stirring occasionally, until nicely browned, about 10 minutes.

5. 5

   Remove whole flower ends; set aside.

6. 6

   Add stock and some salt and pepper; bring to a boil, reduce heat and simmer until asparagus is very tender, about 10 minutes.

7. 7

   Cool at least a few minutes.

8. 8

   Pour soup into a blender, in batches if necessary, and carefully puree.

9. 9

   Return to pan, and, over medium-low heat, reheat gently.

10. 10

    When soup is hot, adjust seasoning.

11. 11

    Put 3 or 4 asparagus flower ends in each of 4 bowls; ladle in soup, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.