1 lb. asparagus, trimmed1 Tbsp. unsalted butter 1/2 c. thinly-sliced spring onion or leeks, white and pale green part only 1/3 c. Arborio or other short-grain rice 4 c. chicken or veggie stock, as needed 1/4 c. minced fresh chervil or parsley Salt and freshly ground black pepper Whisked crème fraiche, for garnish

Melt butter in a lg. saucepan over moderate heat. Add the spring onion or leeks & sauté until softened, 3-4 mins. Add asparagus, rice & stock. Bring to a simmer. Adjust heat to maintain gentle simmer & cook until asparagus & rice are tender, about 15 mins. Stir in chervil or parsley & remove from heat. Purée soup in batches in a blender. Return to a clean saucepan & reheat. Thin if necessary with additional stock. Season with salt & pepper. Garnish each portion with a drizzle of crème fraiche.

Submitted by member Erika Dokman, from sfgate.com from several years ago