Spring Asparagus Soup

While April is peak asparagus season, we are lucky in California as it is harvested as early as February in California's southern desert valleys through mid-June on the Central Coast. This savory soup is bright, earthy, rich, and creamy - yet it’s made without cream. It's brightened with lemon and pairs beautifully with fruity and nutty Parmiggiano Reggiano. (Please note that this version of this soup is not vegetarian).  This quart of soup generally provides two main course servings for adults with healthy appetites or can provide three to four servings as an accompaniment. INGREDIENTSAsparagus, Butter, Chicken Stock (Carrot, Celery, Chicken, Onion, Parsley, Thyme, Tomato Paste), Garlic, Lemon Juice, Onion, Parmigiano-Reggiano SERVING INSTRUCTIONS Simmer, stirring occasionally, until hot. Sprinkle with Parmesan cheese.