I made the roasted asparagus soup last night so that I'd have more time to prep the rest of my meal tonight. We snuck in a few bowlfuls right after it was done and it was absolutely fantastic!
I did make a few slight modifications:
I roasted several garlic cloves and two shallots with the asparugus and leeks and blended them in.
I didn't end up using any sour cream because it was already so creamy and rich after the blending. (At first I thought it needed to be strained because it seemed quite fibrous. But then after blending a good while, it got wonderfully smooth and creamy).
I microplaned a nice bit of lemon zest onto each serving. The lemon really gave it a wonderful kick from rich and creamy into zingy-springy. Didn't have any chives on hand, so the lemon zest was the only garnish.
This is highly recommended and it is INCREDIBLY easy. Take advantage of the season with some beautiful asparagus!
Big thanks to Aaron. This'll become a staple because it's super easy, healthy, and delicious.