White Asparagus Soup with Tarragon Dressing

• 1 ¾ pounds white asparagus
• 3 ⅓ cups vegetable stock
• 3 tbsp

Peel the asparagus with a peeler and cut off the ends. Leave 2 or 3 asparagus whole, cut the rest into pieces. Heat the vegetable stock in a large pan over medium-high heat. Add the peels and ends to the vegetable stock and cook for 10 minutes. Strain the flavorings from the stock and discard them.

In a skillet over medium-high heat, sauté the flour in the butter, making a roux while st