Tender from tip to end!

While selling our first of 2010 asparagus crop Norma and I decided that after cutting the asparagus to the right size for canning in her jars that the ends were so tender she would have to make soup! Here is my favorite!
Asparagus Soup
(Wolfgang Puck)

~2 lbs. Fresh asparagus cleaned and cut into 1” pieces
~4 C. chicken stock (or broth)
~1 sm. White onion, peeled and cut into chunks
~Salt and pepper
~1 pinch sugar
~1 c. heavy cream
~4 T. butter

Sauté onion in butter 1 minute. Add stock and asparagus, cover and cook just until tender, not mushy. Put portions into a blender with cream and blend until smooth. Adjust seasonings to taste.