Step 1

Melt butter over low heat in a large pot. Add the onion and sauté until soft, about 2 minutes.

Step 2

Cut the asparagus in half and add to the pot along with chicken broth and black pepper, to taste. Bring to a boil, cover and cook low about 20 minutes or until asparagus is very tender.

Step 3

Remove from heat, add sour cream and using your hand held blender, puree until smooth (or in two batches in a large blender).