Ingredients
2lbsasparagus
1large yellow onion,peeled and halved
4clovesgarlic,not peeled and left whole
2tbspolive oil
5cupschicken broth
½tspthyme,dried
½cuphalf and half,or heavy cream
1tbspdry vermouth,or dry white wine
1squeezelemon juice,fresh
salt and freshly ground black pepper
Preparation
Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper or aluminum foil, or coat with a good layer of cooking spray.
Arrange the asparagus, onion halves, and garlic cloves on the baking sheet, then brush with olive oil. Sprinkle with some salt and pepper, and then bake for about 45 minutes.
Turn the onions if they start getting overly dark on the bottom. Check on the garlic as well. Pull the cloves from the oven after about 20 minutes, once the cloves are golden and oozy inside.
Peel the garlic, and chop the asparagus into smaller pieces, about 2-inches in size. Reserve some of the asparagus heads for garnish. Then add the asparagus, onions, and garlic into a medium-sized saucepan, and add chicken broth and thyme.
Take a few cups and blend using a regular blender or food processor until smooth.
Once the soup is pureed, return the saucepan to the stove and bring soup to a boil over medium-high heat. Then lower heat to medium, and stir in half and half (or cream) and vermouth.
Season with additional salt and pepper, and a dash of lemon juice if you’d like. Garnish with asparagus heads, and serve. Enjoy!
