Spring Velvet Soup - cooking recipe

Ingredients

1 lb. fresh asparagus (about 1/4 lb.), snapped off stalk ends
2 Tbsp. unsalted butter
1/2 small onion, minced (about 1/4 c.)
2 c. low-sodium chicken broth (canned or homemade)
1 c. half and half
salt to taste
freshly grated nutmeg to taste *
lemon juice to taste *

Preparation

*Nutmeg and lemon juice are optional, but add to taste.