1 large bunch asparagus (1-1/4 lb.), trimmed
1-1/4 lb. potatoes, peeled and chopped (1/2-inch pieces or smaller)
1 12-oz. can evaporated milk
1 Tbsp. honey
Reserve about 1/3 of the asparagus. Combine remaining asparagus, the potatoes, evaporated milk, 1/2 tsp. salt, 1/2 tsp. black pepper, and 1 1/4 cups water in saucepan. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes or until potatoes are tender. Cool slightly.
In blender or food processor, blend or process soup, half at a time, until smooth.
Place reserved asparagus spears to the a little oil in skillet. Cook 5 to 6 minutes or until asparagus is crisp-tender, stirring occasionally.
Drizzle honey into soup and stir.
To serve, ladle soup into bowls and top with asparagus and desired toppings (parsley, coarse salt, fresh ground pepper). Makes 4 servings.
I really need to buy asparagus more! We loved this soup...and I loved how easy and simple the recipe was. You could also top with some pepper jack cheese to give it a little kick...mmmmm....that sounds good to me!