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4
ServingsEasy
By Brigit Binns
Published 2012
Simmer the asparagus
In a large saucepan over medium heat, melt the butter. Add the shallot and sauté until translucent, about 1 minute. Add the broth, wine, and asparagus, raise the heat to medium-high, and bring to a boil. Reduce the heat to low and simmer, uncovered, until the asparagus is tender, about 10 minutes.
Purée the soup