A rich and creamy asparagus soup that is quick to prepare and perfect for any occasion.
Trim the woody ends of the asparagus and cut into smaller pieces.
Use a sharp knife to make trimming easier and ensure uniform pieces for even cooking.
In a blender, combine the asparagus pieces with chicken broth and blend until smooth.
Blend in batches if necessary to avoid overfilling the blender.
Pour the asparagus puree into a saucepan and heat over medium heat.
Stir occasionally to prevent the puree from sticking to the bottom.
Stir in the half-and-half and milk, and bring to a gentle simmer.
Avoid boiling to maintain the creamy texture.
Add the butter and stir until melted.
Butter adds a silky finish to the soup.
Serve the soup in bowls and sprinkle with grated Parmesan cheese.
Serve immediately for the best flavor and texture.
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