Pan-Roasted Asparagus Soup NYT Cooking Mark Bittman Yield: 4 servings 1½ pounds thin asparagus (if only thick spears are available, peel them first) 2 Tbsp. butter or extra virgin olive oil 10 fresh tarragan leaves of ½ tsp. dried taragon 4 cups chicken or other stock Salt and pepper Break off bottom part of each asparagus stalk, and discard. Coarsely chop the rest of stalks, leaving 12 or 16 of the flower ends whole. Put butter or oil in a large, deep skillet over medium-high heat. A minute later, add asparagus and tarragon, raise heat to high, and cook, stirring occasionally, until nicely browned, about 10 minutes. Remove whole flower ends; set aside. Add stock and some salt and pepper; bring to a boil, reduce heat and simmer until asparagus is very tender, about 10 minutes. Cool at least a few minutes. Pour soup into a blender, in batches if necessary, and carefully purée. Return to pan, and, over medium-low heat, reheat gently. When soup is hot, adjust seasoning. Put 3 or 4 asparagus flower ends in each of 4 bowls; ladle in soup, and serve.

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