Asparagus Soup

1 onion chopped

2 tbsp olive oil or butter

approx. 20 asparagus stalks

2 cups vegetable broth

salt and pepper

cayenne pepper

¼ cup half and half

Parmesan cheese

Trim white tips and the head off asparagus, then chop into 1 inch pieces. In a medium-sized pot, sauté onion in olive oil, seasoning with salt and pepper, for 5 minutes. Add asparagus, sauté another 5 minutes, add a sprinkle of cayenne. Pour in vegetable broth, cover and then bring to a boil. Reduce the heat and cook for 15 minutes or until asparagus is soft and tender.

Pour mixture into blender and puree. Pour back into pot, adding the half and half or cream. Heat, then serve with a sprinkle of parmesan cheese.