Fridays with Julia: no. 2 fresh green asparagus soup

          With a bunch of fresh spring asparagus I started my soup. 

 Of course there was a bucket-full of butter, cooked with onions until they were tender and aromatic, I then blanched the asparagus until it was a bright, bright green. 
               
                    I served it with buttered toast and a sesame-beet salad.

      cooking onions the Julia way in a heaping 4 tbsp. of butter 

blanching asparagus

                                             waiting to be eaten:)