Recipes

Cut tips from 12 asparagus 1 1/2 inches from top and halve tips lengthwise if thick.

Reserve for garnish. Cut stalks and all remaining asparagus into 1/2-inch pieces.

Cook onion in butter in a 4 or 6-quart heavy pot over moderately low heat, stirring, until softened.

Add asparagus pieces and salt and pepper to taste, then cook, stirring, 5 minutes.

Add 5 cups broth, thyme, and simmer, covered, until asparagus is very tender, 15 to 20 minutes.

While soup simmers, cook reserved asparagus tips in boiling salted water until just tender, 3 to 4 minutes, then drain.

Purée soup in batches in a blender until smooth. If you want a very creamy texture, you can put the purée through a food mill or press it through a sieve.

Transfer to a bowl (use caution when blending hot liquids), and return to pan.

Stir in cream.

Stir in vermouth and a squeeze of lemon juice. Season with salt and pepper to taste.

Garnish with asparagus tips.