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Serves 4-6:
2 lbs (907g) asparagus, trimmed of woody stem bottoms
1 large yellow onion, chopped (1 1/2 to 2 cups chopped)
3 tbsp unsalted butter
4 cups chicken stock
1 cup water
2 sprigs of fresh thyme (leaves only)
2 Tbsp chopped fresh parsley
1/4 cup heavy cream
1 Tbsp dry vermouth
Fresh lemon juice, to taste
Salt and pepper, to taste
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1st Keep
 wenderella
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