Courtesy of Glen Spotts — master asparagus gardener.
An excellent way to make great use of part of the asparagus stalk usually discarded.
Sautee onion, asparagus and garlic in butter until onions are translucent
Process in blender until completely broken down.
Move to saucepot and add remaining ingredients
Bring to gentle simmer (don't scorch the cream) and simmer 10 minutes.
It's great served right away, but optionally stage in the fridge a day or two, which really gives the flavors a chance to bloom.
Serve with a dollop of sour cream on top, and some toasted bread.