Cream of asparagus soup

Melt butter over medium in a soup pot; add the finely diced onion and a large pinch of salt; cook about 10 minutes until soft and golden.

Add chicken broth and a couple cups of water; bring to a simmer on high, then simmer on medium 15 minutes.

Cut off the asparagus tips, then cut the spears every inch, woody ends included.

Add the asparagus; cook on high, stirring occasionally, 5 to 10 minutes until just tender and still bright green.

Off the heat, puree perfectly smooth with a stick blender, about 3 minutes.

Pass through a mesh strainer.

Over low heat season with cayenne, black pepper and salt; stir in half a cup of heavy cream; taste.

Optional: whisk a splash of whipping cream with grated Parmesan and lemon zest for a minute until slightly thickened.

Ladle into hot bowls, drizzle with the Parmesan cream, swirl with a wooden skewer, finish with lemon zest and cayenne.