I made this soup for the Gastronati's German night. It has a very delicate, subtle flavour. Squeaky put me onto the idea, because she has lived in Germany and told me how much the people there are absolutely mad over this ivory-skinned vegetable. The asparagus season is really short, only a couple of weeks, but the Germans make the most of it. There are entire festivals and peeling competitions organized around its growing season. These asparaguses (asparagi?) grow underground. They have a pale complexion because, unlike their above-ground kin, they are never exposed to chlorophyll-producing sunlight.
White Asparagus Soup
serves six (click here to view Jennifer McGavin's recipe on About.com)