Hate to throw away the asparagus ends after you've trimmed them? Turn them into soup! Asparagus ends can be a little fibrous, so make sure you give them a good long turn in the blender.

Preparation

Preheat a large saucepan to medium-low. Add oil and slowly brown the minced garlic. When the edges of the garlic just start to brown, add shallots and a pinch of salt. When the shallots turn translucent, add the water, asparagus, and potatoes. Bring to a boil and reduce heat to a simmer. Simmer for 15–20 minutes, or until the vegetables are very tender.

Strain the mixture, reserving the liquid in the pot and placing the vegetables in a blender. With the blender on, slowly add the cream to puree the mixture. Turn the heat off and whisk the mixture back into the liquid. Add the lemon juice and season to taste.

Serve warm, chilled, or at room temperature.