Ingredients

Asparagus: 1 to 2 pounds (trimmed, woody ends removed, cut into pieces).
Aromatics: 1 medium onion (chopped), 2-3 cloves garlic (minced).
Fat: 2-3 tablespoons butter or olive oil.
Liquid: 3-4 cups chicken or vegetable broth.
Creaminess: ½ to 1 cup heavy cream, half-and-half, or milk.
Seasoning: Salt and freshly ground black pepper, to taste.
Optional Flavor Boosters: 1 teaspoon fresh lemon juice, a sprig of thyme, fresh dill or chives for garnish.
Optional Thickener: 2-3 tablespoons flour (for a roux) or 1 diced potato.

Directions

Step 1: In a Dutch oven, heat butter over medium high heat. Add asparagus and onion; cook and stir for 10-12 minutes or until asparagus in tender crisp.

Step 2: Add stock and bring to a boil. Reduce heat; simmer, covered for 6-8 minutes until asparagus is tender.

Step 3: Remove from heat and cool slightly. Stir in lemon juice, tarragon, salt and pepper.

Step 4: With a blender process in batches or a hand help blender and blend until smooth. Stir in yogurt and lemon zest.