Preparation

• Cut asparagus tips and reserve, cut the rest of asparagus into ¼-inch rounds.
• Melt the butter in a 4 to 5 quart pot on medium heat. Add the onions and cook until translucent, about 5 minutes.
• Add the garlic (or green garlic) and cook a minute more.
• Add the chopped asparagus (not the spear tips) to the onions. Sprinkle with salt and pepper to taste. Cook another 5 minutes.
• Add the broth, water, thyme sprigs and bay leaf to the pot. Increase the heat to a boil, then reduce to a simmer. Simmer, covered, until the asparagus are tender, about 10 minutes.
• At the end of cooking, stir in the chopped parsley.
• While the soup is cooking, blanch the asparagus tips in a small pot of boiling, salted water, until the tips are just tender, about 2-4 minutes, depending on the size of the asparagus. Drain. Rinse with cool water to stop the cooking. Set aside.
• Remove bay leaf and thyme sprigs. Use either an immersion blender or an upright blender (working in batches) to purée the soup.
• Stir in the cream (or full-fat sour cream), vermouth, and lemon juice. Season with salt and pepper to taste.
• Garnish with asparagus tips.