In a medium soup pot, add the broth and asparagus.
2. In a small skillet, add
the butter and onion and lightly saute.
3. Add the onion to the broth and bring
to a boil. Cover and simmer until asparagus is tender.
4. Pour the broth into
a large bowl and puree asparagus in a food processor.
5. Combine puree with
the broth, and return to the soup pot.
6. Stir in the cream or half-and-half
over low heat, and stir untl thickened.
7. Add salt & pepper to taste and garnish
with chopped parsley.