Step 1

Place the asparagus ends in a large pot and fill with water to cover one inch above the asparagus.

Step 2

Bring to a boil and simmer 30-40 minutes until asparagus is very soft (it will still be quite fibrous though).

Step 3

Blend the asparagus and liquid it boiled in using an immersion blender (In a regular blender, you must blend in very small batches as hot liquids expand. Or let it cool first).

Step 4

Strain the pulp out, reserving the liquid.

Step 5

Heat the oil in the large pot and add the onion and potatoes. Heat on medium high, stirring for 10 minutes until there are some good golden brown marks on the vegetables.

Step 6

Add the reserved asparagus stock and simmer on medium low for 20-30 minutes until vegetables are very soft. Blend well.

Step 7

Add juice of the 1/2 lemon, cream and salt and pepper to taste.

Step 8

(Optional: garnish the bowls of soup with grated parmesan, fried prosciutto, roasted asparagus spears and/or zest of the 1/2 lemon)